CURRIED WHITE BEAN DIP
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt. Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside.
- Preheat the oven to 350 degrees F. Cut each pita bread into 8 wedges. Arrange on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and bake until crisp and golden, 12 to 15 minutes.
VEGETARIAN BEAN CURRY
This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
Provided by Michelle
Categories Main Dish Recipes Curries Vegetarian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 35.9 g, Fat 4.7 g, Fiber 10.1 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 298.3 mg, Sugar 1.5 g
CURRIED BAKED BEANS
This recipe is a regular sunday brunch item prepared by my hubby along with hash browns and eggs.You have to try this and the best accompaniment according to me is cheese toast....YUM!!
Provided by UmmAzhar
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a pan.
- Add the chopped onion and saute on medium heat till soft.
- Add all the powders and the water and fry on low heat till the smell of the raw masala has gone.keep stirring.
- Add the can of beans and stir till well mixed.
- Add 1 tbsp coriander leaves and the spring onions,cover and let cook on low for another 2 minutes.
- Garnish with the remaining chopped coriander leaves.
- Serve with toast or what your heart desires --
- Enjoy!
- {There is no need to add salt.}.
Nutrition Facts : Calories 112.5, Fat 1.6, SaturatedFat 0.2, Sodium 354, Carbohydrate 23, Fiber 4.5, Sugar 9.7, Protein 5.1
CURRIED BEAN SALAD
Beans are perfect for a budget meal. This cool, tangy salad is a hit when our six children and nine grandchildren come to eat.-Veta Chapman, St. Clair, Michigan
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Return beans to pan; add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid. Place beans in a large bowl; add onions, carrots and radishes. In another bowl, whisk dressing ingredients. Pour over bean mixture and toss gently. Cover and refrigerate for several hours or overnight.
Nutrition Facts :
GREEN BEAN CURRY
I ate this with rice or coconut roti almost every evening in Sri Lanka-- I could not get enough of it! Using fresh ingredients is of the utmost importance. Some of the ingredients may be difficult to find, but they really are essential. This goes very well with rice as a vegetarian entree or alone as a side dish.
Provided by AlliePeacock
Categories Side Dish Vegetables Green Beans
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 11.2 g, Fat 6.6 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 9.6 mg, Sugar 2.8 g
CURRIED BEAN & COCONUT COD
Enjoy this healthy, creamy cod curry. This cheat's version combines sweetcorn and unsweetened coconut yogurt, which is lower in fat than coconut milk
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 45m
Number Of Ingredients 15
Steps:
- Boil the rice following pack instructions. Meanwhile, tip the sweetcorn into a bowl with the ginger and garlic, and blitz with a hand blender until smooth and creamy.
- Put the mustard seeds in a large pan and warm briefly over a low heat until they start to pop. Tip in the garam masala and sweetcorn mixture, and mix with 350ml boiling water, the bouillon, chilli (if using) and cinnamon stick. Bring to the boil, then lower the heat to medium. Add the beans and tomatoes, then cover the pan and cook for 6 mins.
- Add the spinach and stir until beginning to wilt, then top with the fish, spoon over some sauce or gently push it under, then cover and cook 5-8 mins more until the fish is just cooked.
- Carefully lift the fish from the pan and stir the coconut yogurt and coriander into the curry. Serve with the rice and extra coriander scattered over.
Nutrition Facts : Calories 514 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium
CURRIED GROUND BEEF AND BEANS
My mom made this all the time. My dad and I loved it. It is so simple to make it was one of the first things I made on my own. The basic recipe has only four ingredients.You can customize to your own taste. I would try it first the way it is and modify as you see fit. I sometimes add onion and garlic when browning meat. I also have some nice hot curry that I mix with my regular curry to spice it up a bit.
Provided by Deglazing Dad
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Brown the ground beef in a 2 1/2 to 3 quart pot. Drain Fat.
- Stir in curry powder and heat for one minute.
- Add tomato soup and kidney beans.
- Simmer all for about 10 minutes stirring occasionally.
- Serve alone in a bowl like chili or over rice.
CURRIED THREE-BEAN SALAD
Cumin and curry powder give this chilled three-bean salad terrific zip. "I get a lot of compliments on it," says Howie Wiener, Spring Hill, Florida. Not only does it come together quickly, but at 70 cents a serving, it's economical, too.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the beans, corn, celery and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well., Drizzle over bean mixture and toss gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 340 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 524mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 11g fiber), Protein 13g protein.
DRY CURRIED BEANS
Categories Bean Vegetable Side Vegetarian Lentil Winter Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- If using desiccated coconut, soak in warm water to cover 1 hour and drain well in a sieve.
- Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook mustard seeds, cumin, dals, asafetida, chile, and curry leaves, stirring occasionally, until mustard seeds begin to pop. Stir in beans, water, and salt to taste and simmer, covered, until beans are just tender and most of water is evaporated, 6 to 8 minutes. Stir in coconut.
- Dals are dried legumes.
CURRIED BLACK BEAN SOUP
Provided by Molly O'Neill
Categories one pot, appetizer
Time 1h50m
Yield Four servings
Number Of Ingredients 12
Steps:
- Heat the butter and olive oil in a large saucepan over low heat. Add the onion and carrot and cook until soft, stirring often, about 10 minutes. Stir in the garlic and cook for 2 minutes. Stir in the curry powder and coriander and cook for 2 minutes longer. Add the beans and chicken broth and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 1/2 hours.
- Remove half of the beans from the pan with a slotted spoon and set aside. Place the remaining beans with their liquid in a food processor and process until smooth. Stir the puree into the reserved beans. Stir in the salt and pepper. Ladle the soup among 4 bowls, top with cilantro and serve.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 12 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1633 milligrams, Sugar 13 grams, TransFat 0 grams
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