Description
Easy, one-pot, high-protein legume stew
Ingredients
Units
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- 1/2 Tbsp cooking oil
- 1 large yellow onion, chopped
- 3/4 Tbsp Chutney (see instructions below)
- 4 garlic heads, 5 serrano chili , 2 medium sized gingers, 1 bunch cilantro, 3/4 cup shredded coconut
- 3 medium ripe tomatoes, pureed
- 5 medium Russet potatoes, cut into bite-size
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt (or to taste)
- 2 (15 oz) cans organic red kidney beans, drained and rinsed
- 1 cup coconut milk (optional)
- Juice of 1 lemon
- 2 cups water (plus more as needed)
Instructions
- Prepare the “Chutney”
- Peel ginger and garlic heads
- Wash and dry cilantro and serrano chili
- Add all the Chutney ingredients together in a food processor and blend well.
- In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent and fragrant.
- Stir in the chutney and pureed tomatoes. Cook for about 2 minutes, allowing the flavors to meld.
- Add the ground cumin, coriander, turmeric, paprika, and salt. Let the mixture simmer for another 2 minutes to bloom the spices.
- Add the potatoes and kidney beans and mix well. Add 2 cups of hot water. Bring to a gentle boil, then cover and cook for about 10 minutes, or until the potatoes begin to soften.
- Add the coconut milk (optional) and continue to simmer for another 20 minutes. If the curry starts to get too thick, add a bit more water to reach your desired consistency.
- After 20 minutes, squeeze in the lemon juice. Reduce the heat to low and let it simmer for a final 10 minutes, stirring occasionally.
- Taste and adjust salt or seasoning if needed.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Persian