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Red Bean Curry

This is my version of an indian curry called lal chori dal. It uses adzuki (aduki, azuki) beans which are very easy to digest. You could substitute another red bean or other bean.

What you need

  1. 1 cup dried adzuki beans, soaked overnight
  2. 1 cup fresh green beans, cut into 1/2 inch lengths (optional)
  3. 1 medium onion, peeled and coarsely chopped
  4. 1 large clove garlic, peeled and chopped
  5. 1 x 1 inch piece ginger, peeled and minced
  6. 1 or more hot chili peppers (optional)
  7. 2 tbl tomato paste
  8. 1 cup warm water
  9. 1 tsp - 1 Tbl garam masala
  10. 1/4 tsp (fresh ground) turmeric powder
  11. Olive oil
  12. Kosher salt to taste
  13. 1 prepared recipe saffron rice
  14. 1/2 cup minced cilantro leaves

How to make it

  1. Bring to a boil, reduce heat and simmer beans with plenty of water, 1/2 tsp onion powder and 1/4 tsp ground bay (or 1 bay leaf) until very tender but not mushy - probably about 45 minutes to 1 hour - drain and refrigerate until ready to proceed
  2. lace onion, garlic and ginger in a blender and puree
  3. Combine tomato paste and warm water until well blended
  4. Heat oil in a skillet and sauté onion mixture until starting to color and liquid has evaporated
  5. Add garam masala, turmeric and chili pepper (if using) and stir
  6. Add tomato water and green beans with 1/2 tsp kosher salt and cook about 10 minutes
  7. Add adzuki beans and reduce heat to simmer - cook for 20 - 25 minutes allowing beans to soak up the flavors
  8. Remove to a warm bowl and add cilantro
  9. Serve curry over saffron rice

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