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Red Bean Curry
Contributed by: Melinda
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- 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
- Place onion, garlic and ginger in a blender and puree
- Combine tomato paste and warm water until well blended
- Heat oil in a skillet and sauté onion mixture until starting to color and liquid has evaporated
- Add garam masala, turmeric and chili pepper (if using) and stir
- Add tomato water and green beans with 1/2 tsp kosher salt and cook about 10 minutes
- Add adzuki beans and reduce heat to simmer - cook for 20 - 25 minutes allowing beans to soak up the flavors
- Remove to a warm bowl and add cilantro
- Serve curry over saffron rice
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