{"id":19210,"date":"2017-03-06T22:34:22","date_gmt":"2017-03-06T21:34:22","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=19210"},"modified":"2017-03-06T22:37:08","modified_gmt":"2017-03-06T21:37:08","slug":"kidney-bean-curry-stew","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=19210","title":{"rendered":"Kidney Bean Curry Stew"},"content":{"rendered":"

\"\"This recipe comes from Meera Sodha’s Made in India<\/a>, a collection of highly\u00a0inspiring and surprisingly feasible home Indian recipes. An\u00a0occasional Ugandan touch\u00a0(due to the author’s family history)\u00a0means\u00a0I’m not sure where exactly this curry – called Junjaro – comes from, but it does taste and smell like an Indian dish to me. And a particularly delicious one too, which came as a slight surprise since it calls for quite simple\u00a0ingredients, readily available in standard western\u00a0supermarkets (at least in Switzerland).\u00a0Actually, it proved so delicious and versatile, I have\u00a0served it at least in several\u00a0different forms in the past three weeks (see the TIPs below), each of them proving highly palatable. The above “stewy”, i.e. more liquid, version is my favourite.\u00a0I love serving it in a bowl topped with an egg, feta cheese (yes!), baked chicken, mushrooms…<\/p>\n

As usually, I have slightly changed the recipe\u00a0(making this dish more “soupy” than advised\u00a0or\u00a0adding chilli powder, more garlic…), so check Meera Sodha’s book<\/a> for the original recipe.<\/p>\n

TIPS: You can serve this curry as a side dish in an Indian meal (with meat\u00a0dish and\u00a0rice\/flat bread ,for example), but I strongly advise it a bit more liquid\u00a0(as above) served in a bowl, topped with warm…. feta cheese (yes, this spicy dish goes perfectly with\u00a0the famous Greek cheese!), fried\/poached egg, fried ground meat, grilled bacon, leftover grilled meat,\u00a0mushrooms…. You can also add even more water\u00a0or tomato juice\u00a0and treat it as a thick stew.<\/p>\n

If you want to keep a typical thick curry texture, simply add less water.<\/p>\n

This curry keeps in the fridge for several days, but you can also freeze it.<\/p>\n

I strongly advise using dried beans and soaking them overnight. It makes a huuuuge difference in both the texture and the flavours\u00a0(for example\u00a0freshly cooked beans tend to absorb more flavours than the canned ones).<\/p>\n

Preparation: about 1 hour (if the beans are already cooked or if using canned)<\/em><\/p>\n

Ingredients (serves four to six, depending if you treat it as the base of the main course or a side-dish):<\/em><\/p>\n

200 g dried kidney beans (or 400 g canned, drained)<\/em><\/p>\n

1 cinnamon\u00a0stick<\/em><\/p>\n

2 teaspoons cumin seeds<\/em><\/p>\n

4 big shallots (or two small onions), chopped<\/em><\/p>\n

3 cm finely chopped fresh ginger, finely chopped<\/em><\/p>\n

4 medium garlic cloves, finely chopped<\/em><\/p>\n

1 teaspoon turmeric<\/em><\/p>\n

2-3 fresh green chillies (or more!), sliced<\/em><\/p>\n

2 teaspoons garam masala<\/em><\/p>\n

3 tablespoons tomato paste<\/em><\/p>\n

(100 ml canned or freshly chopped tomatoes)<\/em><\/p>\n

oil (I have used here coconut oil)<\/em><\/p>\n

(chilli powder)<\/em><\/p>\n

If using dry beans, soak them in water overnight.<\/em><\/p>\n

Drain and cook until soft (depending on the beans it might take even several hours).<\/em><\/p>\n

If you use canned beans, drain them and rinse.<\/em><\/p>\n

Heat 2 tablespoons oil in a big pan.<\/em><\/p>\n

On low heat stir-fry the whole cinnamon stick and the cumin seeds until aromatic. (Make sure you don’t burn them).<\/p>\n

Add the chopped onion or shallots and stir-fry until golden and soft.<\/p>\n

Add the garlic, the ginger and the fresh chilli. Stir-fry for a couple of minutes.<\/p>\n

Add the turmeric, the garam masala, chilli powder, if using, and the tomato paste. Stir-fry for 30 seconds.<\/p>\n

Finally, add the beans, 1\/2 later water, salt and canned or freshly chopped tomatoes, if using.<\/p>\n

Give the curry a good stir, cover and let it simmer at low heat for about one hour (if you use canned beans, it might take less time because canned beans sometimes fall easily into pieces).<\/p>\n

Check every 15 minutes adding more water if necessary.<\/p>\n

Serve with fresh coriander leaves.<\/p>\n","protected":false},"excerpt":{"rendered":"

This recipe comes from Meera Sodha’s Made in India, a collection of highly\u00a0inspiring and surprisingly feasible home Indian recipes. An\u00a0occasional Ugandan touch\u00a0(due to the author’s…<\/p>\n","protected":false},"author":1,"featured_media":19220,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[35,133,18],"tags":[],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/19210"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19210"}],"version-history":[{"count":20,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/19210\/revisions"}],"predecessor-version":[{"id":19231,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/19210\/revisions\/19231"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/19220"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19210"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}