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.

Curried Black Beans in Coconut Cream.

The title is a mouthful I know, but the title had to convey what the meal is about. Curried, rich, colourful and each spoonful is flavour filled and creamy and decadent and oh so tasty.

Black beans are a wonderful source of fibre, antioxidants and are said to be great in lowering blood sugar, among other numerous benefits.

To add to the meal’s colour, taste and flavor, I added bell peppers, grated carrots and celery.

Let’s get started. You shall need:-

  • I large onion, diced.
  • 1 stalk celery, chopped.
  • 1 tbsp ginger garlic paste, crushed with some grated turmeric and a few coriander seeds.
  • 1 large grated carrot.
  • Chopped assorted bell pepper (green, red and yellow)
  • I bunch of fresh coriander, separate the stalks, leaves and chop all finely.
  • 2 large tomatoes, chopped.
  • 1 tbsp coconut oil.
  • 1 tsp cumin seeds.
  • 2 tsp ground garam masala.
  • 1 tbsp tomato paste.
  • 1-1/2 cups of coconut cream
  • 2 cups already boiled black beans
  • 1 tsp paprika
  • 1 tbsp kasuri methi.
  • Salt and pepper to taste.

Method.

Heat your pan and add the coconut oil, then the cumin seeds and let them sputter.

Add the onion, chopped coriander stalks and celery.

Let cook till onion is translucent, then add the ginger, garlic, turmeric mix.

Next go in your tomato paste and let cook for a while before adding the tomatoes, some salt as well as the spices.

Cover and let cook till the tomatoes are soft, spices well incorporated, then add the carrots and bell peppers. Mix well.

Once the vegetables are cooked for a short while, add the black beans and mix well till they are well coated with the spicy vegetable mix. If too dry you can add just a splash or two of water. Check your seasoning too.

Lower heat then add the coconut cream. Cover and let it simmer through for about 10-15 minutes, then add the crushed dried fenugreek leaves (kasuri methi).

Let it cook on low for a few more minutes. Switch off heat and add the chopped coriander leaves for garnish.

This meal is hearty enough on it’s own, but if you want to you can have it with some avocado on the side, or with some tasty pumpkin and coconut chapati whose recipe I shared recently.

Dig in and enjoy.

PS: As with all curries, it will taste much better the next day. That is, if you are lucky enough to have leftovers.

Colourful, tasty, healthy and easy to make. What’s not to like about this dish?

Meatless Monday: Split Black gram and Beans Curry.

Split Black gram (urad dal) and yellow kidney beans come together in a creamy coconut sauce that will definitely remind you of dal makhani; That creamy buttery bowl of lentil goodness we love eating with naan bread or jeera rice. The difference though is the absence of butter and fresh cream, replaced with coconut cream but the method is more or less the same.

Ingredients: 2 cups split black gram, 2 cups yellow beans already boiled, one onion chopped, 1 tbsp ginger garlic paste, 1 tbs coriander seeds, 1 tbsp ghee, 2 chopped tomatoes, 1 bay leaf, 1/4 tsp turmeric, 1 teaspoon each curry powder and garam masala and chopped coriander leaves for garnish. Not in pic: 1small can coconut cream, and 1 tsp Dried fenugreek leaves.
Heat your pan, add ghee let it melt then add your 1 tsp of cumin seeds and bay leaf. Let them start to sputter then add the onion and cool till it’s soft.
After onions are soft, add your ginger garlic, ground coriander seeds mix well then add the turmeric and curry powder. Don’t let them burn. Add the tomatoes and some salt. Cover and let cook for about 10 minutes till tomatoes are soft and mushy.
Let the tomatoes cook completely.
Add the beans, mix well and add the coconut cream. You can also use thick coconut milky mix and cover. Let simmer on very low heat for about 30- 45 minutes. Keep checking it doesn’t burn.
Once ready and thick, add the garam masala, fenugreek leaves, dhania leaves and a squeeze of lemon. Check seasoning and turn off heat. Let sit a little while before serving.
Garnish with some cream and serve with chapati.

I hope you enjoy making this for your family. You can add chili if no kids are eating it. Try it!