January 09, 2017
This is an exceptional recipe by the Queen of Curry herself - Madhur Jaffrey. Whilst looking for something to accompany a main that had no serving suggestion other than 'vegetable side dish' I discovered this quick and easy recipe so gave it a try. I have to say this is possibly my favourite meat free curry - I implore you to give it a go!
Serves 6 as a side, 2 – 3 as a main
1x 400g tin red kidney beans, drained
1x 400g tin finest chopped tomatoes
1 – 2 fresh, hot green chillies finely chopped
3 whole dried red hot chillies
5cm piece of fresh ginger finely chopped
1 clove garlic, peeled and crushed
3 tbsp vegetable oil
¼ tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
½ tsp whole brown mustard seeds
½ teaspoon whole cumin seeds
a pinch of asafoetida
10 – 15 fresh curry leaves
1 tsp sugar
1 ½ tsp salt
Heat the oil in a medium sized pan over a medium to high heat. When hot put the red chillies, mustard seeds, cumin seeds and asafoetida in.
When the mustard seeds begin to pop add the curry leaves and tomatoes. Stir once then add the turmeric, coriander, cumin, green chillies, garlic, ginger, sugar and salt.
Stir and bring to the boil. Reduce the heat and simmer gently for 5 minutes.
Now add the beans, stir them into the sauce and simmer on a very low heat for 15 minutes. Serve immediately with rice.
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