Three-bean curry

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three-bean curry.
three-bean curry.
Henk Hattingh
Prep Time: 15 MIN
Servings: 6
Cooking Time: 20-25 MIN
  • 30ml - oil
  • 1 - medium onion, finely chopped
  • 10ml - chopped garlic
  • 10ml - minced ginger
  • - salt and pepper
  • 5ml - ground cumin
  • 5ml - ground coriander
  • 410g - chopped tomatoes
  • 10g - tomato paste
  • 5ml - smoked paprika
  • 5ml - turmeric
  • 200ml - coconut cream
  • 410g - kidney beans, drained and rinsed
  • 400g - black beans, drained and rinsed
  • 400g - chickpeas, drained and rinsed
  • 15ml - chopped fresh parsley
  • - cooked basmati rice OR flatbread to serve

1 Heat the oil in a heavy skillet.

Add the onion, garlic and ginger, and cook while stirring for 5 minutes.

Season with salt and pepper to taste and stir.

2 In a separate pan, dry roast the cumin and coriander for about 2 minutes until brown.

Then add it to the cooked onion mix.

Stir through.

3 Add the tomatoes, tomato paste, paprika and turmeric, and stir through well.

4 Add the coconut cream, stir through and lower the temperature to simmering heat.

5 To finish

Add both cans of beans and the chickpeas.

Let it simmer for about 5 minutes.

6 Garnish with the parsley and serve with the basmati rice or flatbread.

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