Ingredients with Measurements:
- 1 can of kidney beans (15 oz)
- 1 can of chickpeas (15 oz)
- 1 can of diced tomatoes (14.5 oz)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 green bell pepper, chopped
- 1 tablespoon of tomato paste
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 2 cups of vegetable broth
- 2 tablespoons of olive oil
- 2 tablespoons of chopped fresh cilantro (optional)
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the green bell pepper and sauté for another 2-3 minutes.
4. Add the tomato paste, curry powder, cumin, coriander, paprika, salt, black pepper, and cayenne pepper. Stir well and cook for 1-2 minutes until fragrant.
5. Add the kidney beans, chickpeas, diced tomatoes, and vegetable broth. Stir well and bring to a boil.
6. Reduce the heat to low and simmer for 20-25 minutes until the curry has thickened and the flavors have melded together.
7. Serve hot, garnished with chopped cilantro if desired.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
Substitutions for ingredients:
- You can use any type of beans you like instead of kidney beans and chickpeas.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use any type of broth you like instead of vegetable broth.
Variations:
- You can add diced potatoes or carrots to the curry for extra flavor and texture.
- You can add coconut milk for a creamier curry.
- You can add diced chicken or tofu for extra protein.
Tips and tricks:
- Make sure to sauté the spices before adding the beans and tomatoes to bring out their flavors.
- If the curry is too thick, you can add more broth or water to thin it out.
- If the curry is too thin, you can simmer it for longer to thicken it up.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in bowls with a side of rice or naan bread.
Garnishes:
- Chopped fresh cilantro
Pairings:
- Rice or naan bread
Suggested side dishes:
- Steamed vegetables
Troubleshooting advice:
- If the curry is too spicy, you can reduce the amount of cayenne pepper or add more broth to dilute the heat.
- If the curry is too bland, you can add more salt or spices to taste.
Food safety advice:
- Make sure to cook the curry to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Kawlata is a traditional Maltese soup made with cabbage, beans, and pork. This recipe is a vegetarian twist on the classic dish.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Sri Lankan