Ingredients with Measurements:
- 1 cup dried lablab beans
- 2 medium-sized zucchinis, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tomatoes, chopped
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2 cups water
- Fresh cilantro leaves, chopped (optional)
Special equipment needed: None
Step-by-step instructions:
1. Rinse the dried lablab beans and soak them in water overnight. Drain and rinse again before cooking.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the chopped tomatoes and cook for 5-7 minutes until they break down and become soft.
5. Add the curry powder, cumin powder, coriander powder, turmeric powder, and salt. Mix well and cook for 1-2 minutes until fragrant.
6. Add the sliced zucchinis and soaked lablab beans. Mix well.
7. Add 2 cups of water and bring to a boil. Reduce heat to low and simmer for 30-40 minutes until the lablab beans are tender and the curry has thickened.
8. Garnish with fresh cilantro leaves (optional) and serve hot with rice or bread.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 4g
Carbohydrates: 37g
Protein: 12g
Fiber: 12g
Sodium: 590mg
Substitutions for ingredients:
- Dried lablab beans can be substituted with dried black-eyed peas or kidney beans.
- Zucchinis can be substituted with any other summer squash or eggplant.
- Curry powder can be substituted with garam masala or any other Indian spice blend.
Variations:
- Add diced potatoes or carrots for extra texture and flavor.
- Use coconut milk instead of water for a creamier curry.
- Add some chili powder or fresh chili peppers for extra heat.
Tips and tricks:
- Soaking the lablab beans overnight will reduce the cooking time and make them more tender.
- Use a non-stick pot to prevent the curry from sticking to the bottom.
- Adjust the amount of spices and salt to your taste.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat until heated through. Add a splash of water if it has thickened too much.
Presentation ideas:
Serve the curry in a bowl with a side of rice or bread. Garnish with fresh cilantro leaves and a sprinkle of paprika for color.
Garnishes:
Fresh cilantro leaves, chopped
Pairings:
White rice, naan bread, or pita bread
Suggested side dishes:
Cucumber salad, roasted vegetables, or lentil soup
Troubleshooting advice:
- If the curry is too thick, add more water or vegetable broth.
- If the lablab beans are still hard after 30-40 minutes of cooking, add more water and continue simmering until tender.
Food safety advice:
- Rinse the lablab beans thoroughly before soaking and cooking to remove any dirt or debris.
- Store leftover curry in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Lablab beans, also known as hyacinth beans, are a popular ingredient in Indian and African cuisines. They are rich in protein, fiber, and minerals.
Flavor profiles:
This lablab and zucchini curry is mildly spiced with a blend of Indian spices and has a creamy texture from the lablab beans.
Serving suggestions:
Serve this curry as a main dish with rice or bread, or as a side dish with other Indian or African dishes.
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Region: Indian