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Bean based curries

Bean based curries are a staple in our house. As we used tinned beans, it’s a quick and easy dish to put together when we get home from work. Plus being veggies, we know we will get the protein we need! Most my curries have pretty much the same base, I don’t know if that is because a) I’m lazy b) I can’t be bothered to buy more ingredients…but hey ho, they taste good and that is all that matters!

So here are the recipes for the 4 curries we make most regularly. You can have these with rice, bread like roti or paratha, or if you are feeling more adventurous, deep fried breads like puri or bhatura.

Chickpea curry

Ingredients

  • ½ tin chopped tomatoes (you can grind these down in a blender if you like a smoother curry sauce)
  • 1tbsp sunflower oil
  • 1tsp mustard seeds
  • 1 tsp cumin seeds (optional)
  • ½ tsp fenugreek seeds (optional)
  • 1 tin Chickpeas
  • ¼ tsp tumeric
  • 1 tsp salt
  • 2tsp chilli powder
  • 3 tsp coriander and cumin powder
  • 1tsp garam masala
  • 1 tbsp tamarind chutney (you can get this is ready made in most super markets)
  • 150ml water

Method

  1. Start with tempering the spices- add the oil, mustard seeds, cumin seeds and fenugreek seeds to to a heavy bottomed saucepan, and heat until the seeds start popping.
  2. Once the seeds are popping, add the tinned tomatoes, chickpeas, salt, chilli powder, coriander and cumin powder and water.
  3. Let the curry cook down, for around 10-15 minutes so the spices cook down and the sauce of the curry gets thicker.
  4. Add the tamarind and garam masala, and taste to check the seasoning. The curry may need a tsp of sugar if the tinned tomatoes were a little sour.
  5. Serve with rice, parathas puri, bhatura or even aloo tiki.

Red Kidney Bean curry

Ingredients

  • ½ tin chopped tomatoes (you can grind these down in a blender if you like a smoother curry sauce)
  • 1tbsp sunflower oil
  • 1tsp mustard seeds
  • 1 tsp cumin seeds (optional)
  • ½ tsp fenugreek seeds (optional)
  • 1 tin Red kidney beans
  • ¼ tsp tumeric
  • 1 tsp salt
  • 2tsp chilli powder
  • 3 tsp coriander and cumin powder
  • 1 tbsp tomato ketchup (don’t ask, but it really does add something!)
  • 150ml water

Method

  1. Start with tempering the spices- add the oil, mustard seeds, cumin seeds and fenugreek seeds to to a heavy bottomed saucepan, and heat until the seeds start popping.
  2. Once the seeds are popping, add the tinned tomatoes, Red kidney beans, salt, chilli powder, coriander and cumin powder, ketchup and water.
  3. Let the curry cook down, for around 10-15 minutes so the spices cook down and the sauce of the curry gets thicker. The curry may need a tsp of sugar if the tinned tomatoes were a little sour.
  4. Serve with rice, parathas, thepla or roti.

Black eyed bean curry

Ingredients

  • ½ tin chopped tomatoes (you can grind these down in a blender if you like a smoother curry sauce)
  • 1tbsp sunflower oil
  • 1tsp mustard seeds
  • 1 tsp cumin seeds (optional)
  • ½ tsp fenugreek seeds (optional)
  • 1 tin Black eyed beans
  • ¼ tsp tumeric
  • 1 tsp salt
  • 2tsp chilli powder
  • 3 tsp coriander and cumin powder
  • 150ml water

Method

  1. Start with tempering the spices- add the oil, mustard seeds, cumin seeds and fenugreek seeds to to a heavy bottomed saucepan, and heat until the seeds start popping.
  2. Once the seeds are popping, add the tinned tomatoes, Black eyed beans, salt, chilli powder, coriander and cumin powder and water.
  3. Let the curry cook down, for around 10-15 minutes so the spices cook down and the sauce of the curry gets thicker. The curry may need a tsp of sugar if the tinned tomatoes were a little sour.
  4. Serve with rice or roti.

Mixed beans and sweetcorn curry

Ingredients

  • 1 tin chopped tomatoes (you can grind these down in a blender if you like a smoother curry sauce)
  • 1tbsp sunflower oil
  • 1tsp mustard seeds
  • 1 tsp cumin seeds (optional)
  • ½ tsp fenugreek seeds (optional)
  • 1 tin Red kidney beans
  • 1 tin Chickpeas
  • 200g frozen sweetcorn
  • ¼ tsp tumeric
  • 1 tsp salt
  • 2tsp chilli powder
  • 3 tsp coriander and cumin powder
  • 1 tbsp tomato ketchup (don’t ask, but it really does add something!)
  • 150ml water

Method

  1. Start with tempering the spices- add the oil, mustard seeds, cumin seeds and fenugreek seeds to to a heavy bottomed saucepan, and heat until the seeds start popping.
  2. Once the seeds are popping, add the tinned tomatoes, Red kidney beans, Chick peas, sweetcorn, salt, chilli powder, coriander and cumin powder, ketchup and water.
  3. Let the curry cook down, for around 10-15 minutes so the spices cook down and the sauce of the curry gets thicker. The curry may need a tsp of sugar if the tinned tomatoes were a little sour.
  4. Serve with rice, parathas, thepla or roti.
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