ELIZE’s FIVE BEAN CURRY
As ons Indian gaan, doen ons dit voluit!!!!👌😊👌
A blend of 5 protein-rich beans. A healthy vegan curry and comes with the deliciousness of different beans, cooked in a creamy tangy tomato sauce along with mild spices.
Use Cashew Cream to make it Vegan, or coconut milk. We are not vegan, having this as a side dish with curry chicken.
- 1.5 cups 5 bean mix (Soaked overnight in 4 cups of water)
- 1 cinnamon stick
- 1 black cardamom
- 1 bay leaf
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 red chillies, chopped
- 1 tablespoon butter
- 2 tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon cayenne pepper
- ½ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- 12 curry leaves
- ½ cup fermented milk (sour milk)
- 1 teaspoon sugar
In a big enough saucepan, add the rinsed beans and 4 cups of water.
Add bay leaf, black cardamom and cinnamon stick .
Cover the lid, and cook for about 2 hours until tender.
Rinse beans with clean water and set aside.
Heat oil and butter in a pan.
Add cumin seeds, when they start to splutter, add onion, curry leaves, chilli and ginger-garlic paste.
Sauté for about 5 minutes or until it turns golden brown.
Add tomato paste and fry another 1 minute.
Add chopped tomatoes, and cook for 5 minutes.
Add cayenne pepper, coriander powder, cumin powder, turmeric powder and garam masala powder along with ½ cup of water.
Let the spices cook for few minutes.
Add sour milk and cook for 3 – 4 minutes.
Add salt, sugar, cooked beans, and mix well.
Cover saucepan and cook on medium heat.
Stir from time to time and add more water if needed.
Cook for 20-30 minutes till gravy thickens.
Remove from heat, and serve hot with steamed rice, naan or flat bread.
Recipe and photo: Elize de Kock
