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.