Like many people I’ve met, including many vegans, I don’t really like kidney beans- and I’ve never met anyone who loves them to pieces. I’m not sure what it is- the taste? The texture? However, these protein packed little beans really come into their element in a red bean curry like this- and if the sauce is well spiced enough, you won’t even notice the taste of the kidney beans! Serve it with a splash of tofu “yoghurt” and either basmati rice or a fresh indian bread and you’ve got a full meal!
vegan kidney bean curry with tofu yoghurt
1/3 cup oil of your choice
1 large knob ( about 8cm x 8cm) ginger, peeled and finely grated
2 large green chillis, seeded and minced
3/4 tspn hing
1 1/2 tspn ground turmeric
2 tspn ground cumin
2 tspn ground coriander
1 tspn cumin seeds
1/2- 1 tspn cayenne pepper (you decide, do you like hot food?)
600 gram can chopped tomatoes
8 drops liquid stevia
1/2 tspn cinnamon powder
1/2 cup coconut cream (or milk)
2 cups water
5 cups cooked kidney beans
1 cup coarsley chopped coriander, plus a bit extra, to garnish.
1 brocolli, washed, florets chopped into bite sized pieces
1/4 large crown pumpkin, chopped into bite sized pieces
1/2 a bunch of silverbeet, washed and coarsely chopped
1 lemon worth of lemon juice
Heat the oil in a sauce pan. Add the cumin seeds and fry until golden brown. Then add ginger and chillis and fry for a little bit. Then add coriander, cumin, cayenne pepper and fry for a minute. Add tomatoes, cinnamon, stevia and let cook for another couple of minutes. Add water and then veges, and let it simmer for about 15 mins until the veges are cooked. Then add kidney beans and coconut cream, and simmer for another 5 mins. Take off heat and add lemon juice, coriander and salt. That’s it!
Tofu and coriander “yoghurt”:
In nz you can’t get unsweetened soy yoghurt in the shops. I do make my own soy yoghurt from a starter culture, but if I haven’t planned ahead and made any, this is what I do:
350grams silken tofu
1/2 cup lemon juice
1/2 tspn apple cider vinegar
1/4 tspn mustard powder
3 tbspns flavourless oil
1/3 cup chopped coriander leaves.
Blend all together and serve a dollop on top of each plate of curry!