Ingredients with Measurements:
- 1 cup lablab beans, soaked overnight and drained
- 1 can coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup water
- 1 lime, juiced
- Fresh cilantro, chopped (optional)
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, cumin powder, coriander powder, turmeric powder, and salt. Stir well to combine.
5. Add the soaked and drained lablab beans and stir to coat with the spice mixture.
6. Pour in the coconut milk and water. Stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the lablab beans are tender.
8. Stir in the lime juice and chopped cilantro (if using).
9. Serve hot with rice or naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing the onion, garlic, and ginger
- Low heat for simmering the curry
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 305
- Fat: 22g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 7g
Substitutions for ingredients:
- You can use any type of beans instead of lablab beans, such as chickpeas or kidney beans.
- You can use any type of oil instead of vegetable oil, such as olive oil or coconut oil.
- You can use fresh or powdered spices.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use chicken or shrimp instead of lablab beans for a non-vegetarian version.
- Add a tablespoon of tomato paste for a richer flavor.
Tips and Tricks:
- Soak the lablab beans overnight to reduce cooking time.
- Use full-fat coconut milk for a creamier texture.
- Adjust the amount of spices according to your taste preference.
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 a bowl with a side of rice or naan bread.
- Garnish with fresh cilantro or lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Basmati rice
- Naan bread
- Mango chutney
Suggested Side Dishes:
- Cucumber raita
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to soak the lablab beans overnight to reduce cooking time and ensure they are fully cooked.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
- Lablab beans, also known as hyacinth beans, are a popular ingredient in Indian and African cuisine.
Flavor Profiles:
- This curry has a creamy and slightly spicy flavor, with hints of ginger and lime.
Serving Suggestions:
- This curry is perfect for a vegetarian dinner or a meatless Monday meal.
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Region: Indian