Kidney Bean Curry with Tomato, Ginger, and Cardamom
Kidney Bean Curry with Tomato, Ginger, and Cardamom
Being in the meat industry, I used to be really closed minded when somebody would use the "V" word. I think living in this country has made being vegan a dirty thing. I think there is an American stereo type that vegans don't enjoy food or eating. Honestly, I think most vegan American cuisine is quite crap(thanks WFM). If an Indian dish is going to be cooked vegan instead of not, they don't create garbage replacements like soy cheese to go in the recipe instead of real paneer. They just don't eat it instead. There are no soy protein meats. No vegan "butchers." No tofurkey. This kidney bean curry recipe is a testimony to what is great vegan food with tons of flavor. No meat necessary.
Ingredients
- 3 cups kidney beans
- 3 tbsp vegetable oil
- 4 cardamom pods
- 2" cinnamon stick
- 1/2 medium white onion finely chopped
- 1 roma tomato
- 2 tsp ginger garlic paste
- 2 tbsp tomato paste
- 2 tsp ground fennel powder
- 2 tsp ginger powder
- 1/2 tsp kashmiri chilli powder
- 3/4 cup water
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up oil in a large sauce pan over medium heat. Cook the cinnamon stick and cardamom pods for 1 minute.
- Add in the ginger garlic paste and cook for 1 minute.
- Stir in the onions. Cook for 12-15 minutes until the onions are brown and cooked down. I made a rhyme! Make sure to stir every few minutes or so.
- Add in the tomatoes and tomato paste. Cook for 2 minutes.
- Stir in the kidney beans, fennel, ginger, and chilli powder. Cook for another minute.
- Add the water. Season with salt to taste. Cover and simmer on medium heat for 15 minutes.
- Serve with steamed basmati rice. Garnish with cilantro.
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