Red Kidney Beans Zucchini In Pumpkin Curry Sauce Food

EASY KIDNEY BEAN CURRY

Steps:

• Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
• Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
• Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.

RED KIDNEY BEANS & ZUCCHINI IN PUMPKIN CURRY SAUCE

Steps:

• Heat 1 tablespoon of oil in large pot over medium heat. Add the diced potatoes. Cook while stirring occasionally for about 12 minutes or until potatoes start to brown.
• If potatoes start to stick to the pan, add 2 - 3 tablespoons of water. Cover and continue cooking. Prick with a fork to test for doneness; they should be almost cooked.
• Clear a section of the pan, add minced ginger, onion and garlic (if using) and sauté until onion is softened, about 3 minutes.
• Add spices (curry powder, turmeric and garam masala), curry leaves and green chilli.
• Saute for about 1 minute then add red kidney beans, tomatoes, pumpkin puree and about 1 cup water. Simmer covered for about 12 - 15 minutes until potatoes are fully cooked. Stir occasionally and add more water as required for cooking.
• Stir in the zucchini. Increase the temperature to medium-high. Continue to cook uncovered for a few minutes to reduced the sauce and until the zucchini is tender.
• Taste and adjust salt and pepper.
• If pumpkin is not very sweet, you may add the maple syrup or sugar to balance the acidity of the tomatoes.
• Turn off the heat and garnish with fresh coriander (cilantro).
• Serve over rice or with roti/naan.

KIDNEY BEAN CURRY

Steps:

• Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
• Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
• Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

RAJMA (INDIAN RED KIDNEY BEAN CURRY)

Steps:

• In a medium pot, heat oil. When hot, add cumin.
• Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
• Add onions and stir until onion turns clear and add the tomato sauce.
• Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
• Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
• Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
• You adjust the spices accordingly, while tasting along.
• Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!