Tuesday, April 5, 2011

Bean Curry

Monday is turning into Beanday.

Beans are good for Mondays because I can improvise with them from my pantry. And since we have significantly depleted our food stock by Monday, this is perfect.

Everyone loved this curry.

The recipe called for black eyed peas, I didn't have any so I used kidney but any bean would be fine. Also I used tined San Marzano tomatoes (in place of fresh), chopped them and added their juice to the broth. And a handful of peas made it a little prettier.

If you don't have Garam Masala, make your own. Otherwise, it's easy to find in the spice isle.

Clara and I topped ours with a little Major Gray Mango Chutney, Jim liked it plain.

Bean Curry

1 tablespoon canola oil
1 onion, chopped
1-3 teaspoon freshly grated ginger
1 large tomato, chopped (or 1/2 28oz can San Marzano tomatoes chopped)
1/2 teaspoon tumeric
pinch cayenne, or to taste
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon Garam Masala
3/4 cup half and half (I used 5%)
1 cup vegetable stock or chicken broth or V8)
1 can black-eyed peas, lightly drained
1 C frozen peas
2 tablespoons chopped fresh cilantro or parsley

Heat oil in a large skillet over medium heat.
Add onion; saute 5 mins or until translucent and slightly browned.
Stir in garlic and grated ginger root; stir constantly for 30 seconds.
Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala;
stir constantly for 30 seconds. Add half and half, stock, beans and peas.
Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro or parsley.
Serve over rice. Naan is nice to dip in. Chutneys or pickle as a topping or side.

1 comment:

  1. Love curry! This meal looks fantatic! As always.