Monday, 14 March 2016

Natal Red Kidney Bean Curry

3 tbsp vegetable oil
½ tsp brown mustard seeds
½ tsp cumin seeds
pinch ground asafetida*

Pour the oil into a medium pan and set
over a mediumhigh
heat. When the oil
is hot, put in the mustard seeds, cumin
seeds and asafetida.

3 medium fresh tomatoes, grated
15 curry leaves, if available
¼ tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
2 green chillies, finely chopped
1 clove garlic, peeled and crushed
1 tsp fresh ginger, peeled and grated to
a pulp
1 tsp demerara sugar
1½ tsp salt

As soon as the mustard seeds begin to
pop, add the tomatoes, curry leaves,
turmeric, coriander, cumin, green
chillies, garlic, ginger, sugar and salt.
Stir and bring to the boil. Reduce the
heat to low and simmer gently for 5
2 tins of kidney beans or a mixture of
other types of beans.

Add the beans, bring to a simmer, and
cook, uncovered, on a very low heat, for
20 minutes.

Serve with sweet potato (microwave 5 minutes) and greek yoghurt.
* Careful with the asafetida if you are gluten intolerant. Many suppliers include wheat flour. Pure supplies can be found but they are necessarily more expensive. 

North Utsire

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