Slow cooked spicy bean curry

Recipes / Vegetarian

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

  1. 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.
  2. 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.
  3. When beans are cooked through, season with salt. Serve with a dollop of natural yoghurt and coriander.