Soy Bean Coconut Curry.

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.

Ingredients are 1 blended onion, ginger garlic paste, 1 tbsp tomato paste, 1 tsp each cumin seeds, curry powder and garam masala, 1/2 tsp turmeric, 1 can of coconut milk, chopped coriander, 2 cups already boiled soy beans, salt and pepper to taste and cooking oil. I used 1 tbsp of coconut oil.
Heat you oil and add the cumin seeds, followed by the onion. And the ginger garlic paste. Mix well and cook till they stop smelling raw.
Add the ground spices and lower heat to let the spices cook through well without burning. The oils and flavours release are what make this curry taste so good.
Next goes in tomato paste, still on low heat to avoid burning. It will have lovely colour and aroma. Do not forget your seasoning.
You can add a splash of water to avoid burning. Next go in the beans, mix well and check seasoning.
Let the beans cook in the spice mixture a while to get the flavours…
…then add your coconut milk. You can add a pinch of sugar too.
Let the beans simmer in the sauce on low for 20-25 minutes. Garnish before serving.

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.

I had mine with rice, the kids with chapati. It goes well with both.

Definitely worth a try.

Meatless Monday: Chapati Madondo.

This is a vegetarian dish that is very popular in East Africa. It is basically chapati and beans stewed in different ways. ‘Madondo’ is Kenyan slang for beans. Here in Uganda, a lot of people use ghee to prepare their beans. In Kenya, we like adding coconut milk or cream. Others like beans in a curry, or just an ordinary stew with added vegetables such as carrot, courgettes, capsicum and coriander.

It is cheap, tasty, healthy and filling, which makes it a favorite meal to make at home and a great lunch option at the food kiosks for the working class folks too.

I like beans as they are an inexpensive way to get in your protein, fibre, iron and anitoxidants just to name a few. They are versatile, you can cook them in so many ways and flavour as per your preference. My daughter loves baked beans in tomato sauce, I like them in a curry and my son likes them as a stew with chapati. This time round I added some peanut butter and I loved the added creaminess and nutty flavours.

Tip: If you find beans too gassy for you, try adding a small but whole piece of ginger the next time you boil them. Discard the ginger once you have boiled them. The ginger removes that gassy effect and also adds a lovely flavour to the beans.

Let’s get started shall we?

Ingredients: Already boiled beans, Chopped green capsicum, courgette, chopped onion, and chopped tomatoes as well as ginger garlic paste. Spices used were turmeric, paprika, curry powder and coriander powder.
Heat your sauce pan and add a tablespoon of vegetable oil. I added some cumin seeds then onion. Once onion is softened, add the ginger garlic paste and coriander stalks, I threw in some leftover celery too.
Add your spices and mix well. Please let the spices cook so they can release their lovely flavours. You can always add a splash of water so they do not burn. Once the spices are done, add the tomatoes, lower heat and cover. Let the tomatoes cook down till oil leaves the sides of the saucepan.
Add your already boiled beans and mix them well. Also check on the salt at this point. Cover and let them cook on low for a while.

For the peanut sauce, mix 2 tablespoons of smooth peanut butter with a cup of water till it’s dissolved and add to the beans…

Mix well and cover. Let it simmer on low for about 20 minutes.

…Please keep the heat low as the sauce will thicken as it cooks and you don’t want it to burn.

Our beans in peanut sauce are ready! Look at how creamy and luscious it is. You can garnish this with dhania leaves and for extra decadence some fresh cream.

This dish is not complete without chapati as an accompaniment. I made these specific chapati even healthier by mixing in some pureed pumpkin leaves in the dough. They give a lovely tinge to the colour as well as added nutrients.

Yummy!

This was a different way to make the beans. I liked the outcome and the kids did too so I will definitely try it again.