Tuesday, March 25, 2014

Black Bean Curry

3 tablespoons vegetable oil
2 teaspoons minced garlic
1 tablespoon peeled and finely grated fresh ginger
½ small onion, shredded on the largest grating holes of a box grater
1 fully ripe tomato, cut into 4 pieces
1 teaspoon store bought  Garam Masala
¼ teaspoon ground red pepper (cayenne)
½ teaspoon salt
1 teaspoon ground black pepper
Two 15 oz (425 g) cans precooked black beans with liquid from cans

Pour the oil into a medium saucepan and place over medium heat. When the oil is heated, add the garlic, ginger, and onion. Sauté until the onion is golden brown, stirring frequently, about 5 minutes.
    Reduce the heat to medium-low. Add the tomato and cover the saucepan. Cook until the tomato becomes completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so and lightly mashing the tomato, about 5 minutes.
    Add the Garam Masala, red pepper, salt, and black pepper. Cook uncovered for 6 minutes, stirring frequently.
    Add the canned kidney beans with their liquid and the additional 1 cup (250 ml) water and bring to a boil over high heat. (Or add the boiled kidney beans with 2 cups (500 ml) of their cooking liquid and bring to a rolling boil over high heat.)
    Reduce the heat to medium-low. Simmer uncovered for 15 minutes to thicken the curry and let the flavors infuse, stirring occasionally. Enjoy!

Serves 4-6, Vegetarian

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