This recipe is an awesome meatless meal that can be adapted to any other kind of beans too. It was my first time to make soy beans.
I had bought these beans thinking they were the usual kidney ones, but once I opened the pack, I had to google what type they were.
In terms of taste they are not bad; They have an earthier taste than kidney beans, and seem not to absorb the curry flavours as well as other beans. The kids loved them though; so I guess they are not that bad.
You can serve immediately, but I like making my curries and stews a bit ahead, then let them sit a while for the flavours to absorb well in the pot.
The result is a creamy coconut curry that’s tasty, colourful, aromatic and not hard to make.
2 thoughts on “Soy Bean Coconut Curry.”
Hi Wanjoro! This looks very good 🙂 I’m not sure about the quantity of “blended onion garlic ginger paste” though. I don’t need precise measurements but I’m having trouble estimating the volume of paste in the bowl. It looks like you puréed maybe a 1/2 onion with garlic-ginger paste for approx. 1/3 to 1/2 cup total paste?
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Hello Lorraine. Thanks for pointing that out. The blended onion is not part of the ginger garlic paste. I blended the onion, and used about 2 tsp of ginger garlic paste. Let me edit the post. Thank you