Slow cooked spicy bean curry
- 09.03.2017
- 683
A gluten-free meal high in fibre and flavour.
Recipe «Slow cooked spicy bean curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 4:00 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp vegetable or coconut oil, 2 small onions, finely chopped, 5 garlic cloves, finely chopped, 1 tbsp fresh ginger, finely chopped, 2 tsp ground cumin , 2 tsp ground coriander, 1 tsp garam masala, 1 tsp ground turmeric , 1 tsp salt flakes, 2 tsp chilli flakes, 3 dried red chillies, 1 cinnamon stick, broken in half, 400g can diced tomatoes, 2 cups dried four bean mix, rinsed, 8 cups water, 2 cups natural yoghurt, to serve.
Ingredients:
- 2 tbsp vegetable or coconut oil
- 2 small onions, finely chopped
- 5 garlic cloves, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp salt flakes
- 2 tsp chilli flakes
- 3 dried red chillies
- 1 cinnamon stick, broken in half
- 400g can diced tomatoes
- 2 cups dried four bean mix, rinsed
- 8 cups water
- 2 cups natural yoghurt, to serve
- 1 bunch coriander leaves, washed
Instructions
- Using a medium sized saucepan, add oil and place over medium heat, add onions and cook until translucent then add garlic and ginger and cook for a further 2 minutes. Add cumin, coriander, garam masala, turmeric, salt and chilli flakes and cook for a further 2 minutes, add a little more oil if mixture seems too dry.
- Finally add dried chillies (if using), cinnamon stick, diced tomatoes, dried beans and water, bring to the boil then reduce to a simmer and slow cook for 3 – 4 hours or until beans are softened and cooked through, add more water as needed so that mixture does not become dry.
- When beans are cooked through, season with salt. Serve with a dollop of natural yoghurt and coriander.