Ingredients with Measurements:
- 2 cups of dried mixed beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 can of diced tomatoes
- 2 cups of vegetable broth
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the mixed beans and soak them overnight in water.
2. Drain the beans and rinse them again.
3. In a large pot, heat the olive oil over medium heat.
4. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
5. Add the curry powder, ground cumin, ground coriander, turmeric, and paprika to the pot and stir for a minute until fragrant.
6. Add the diced tomatoes, vegetable broth, and soaked beans to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-2 hours or until the beans are tender.
8. Season with salt and pepper to taste.
9. Serve hot with rice or naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 6g
- Carbohydrates: 38g
- Protein: 12g
- Fiber: 12g
Substitutions for ingredients:
- You can use any type of dried beans instead of mixed beans.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- You can add diced potatoes, carrots, or bell peppers to the pot for extra flavor and nutrition.
- You can use coconut milk instead of vegetable broth for a creamier texture.
- You can add cooked chicken or shrimp to the pot for a protein boost.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- You can use a pressure cooker to cook the beans in less time.
- Adjust the amount of spices to your taste preference.
Storage instructions:
- Store the leftover curry beanfeast in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry beanfeast in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry beanfeast in a bowl with a scoop of rice or a piece of naan bread on the side.
Garnishes:
- Garnish the curry beanfeast with fresh cilantro, chopped green onions, or a dollop of plain yogurt.
Pairings:
- Serve the curry beanfeast with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the beans are still hard after 2 hours of simmering, add more water or broth and continue cooking until tender.
Food safety advice:
- Make sure to soak the beans overnight and rinse them well before cooking to remove any dirt or debris.
- Store the leftover curry beanfeast in the refrigerator and consume within 3 days.
Food history:
- Curry is a popular dish in Indian cuisine, and it has been enjoyed for centuries.
Flavor profiles:
- The curry beanfeast has a rich and spicy flavor with a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve the curry beanfeast as a main dish for lunch or dinner.
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