What I'm cooking and eating

Monday, 1 February 2016

Kidney bean, cauliflower and peanut curry

When you have a meeting at 7:30 and need a quick supper..... I had been going to make ratatouille with beans, but had neither courgettes nor aubergine and hadn't got round to going to Lidl to get some!  But the kidney beans had been soaking all afternoon, and needed to be used.  So it was a matter of finding what to cook with what I had - and the end result was surprisingly delicious!

1/2 cup red kidney beans (or you can use a tin of)
1 tsp coconut oil
2 tsp curry powder
Additional spices if liked - I used asafoetida and turmeric and some dried garlic powder
1 onion, chopped
1/2 small cauliflower, chopped
1 tin tomatoes
1/2 tinful water
2 tbs salted peanuts
1 tbs sultanas
1 tbs coconut milk powder
Vegetable "Stock pot" (optional)

1/2 cup long-grain rice

To serve: mango chutney

Soak the beans in water with a teaspoonful of bicarbonate of soda for a few hours.  Then drain and rinse, and cook in fresh water, making sure they boil hard for at least ten minutes before you turn the heat down.  They'll probably take 30-45 minutes to cook, depending on how old they are.

Meanwhile, fry the spices in the coconut oil for a couple of minutes, then add the onions and stir well.  Add the rest of the ingredients (except the rice, but including the cooked beans), bring to the boil, and allow to simmer for about 15 minutes while you cook the rice.

Serve with the cooked rice and with some mango chutney (spicy or not, as liked) on the top.

No comments:

Post a Comment