three-bean curry.
Henk Hattingh
Prep Time: 15 MIN
Servings: 6
Cooking Time: 20-25 MIN
Ingredients
- 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
Method
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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