Yardlong Bean Curry Recipes

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VEGETARIAN BEAN CURRY



Vegetarian Bean Curry image

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

2 tablespoons olive oil
1 large white onion, chopped
½ cup dry lentils
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cayenne pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (8 ounce) can kidney beans, drained and rinsed
½ cup raisins
salt and pepper to taste

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

YARDLONG BEAN CURRY



Yardlong Bean Curry image

Make and share this Yardlong Bean Curry recipe from Food.com.

Provided by Yorky1000

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons ghee
1 teaspoon cumin seed
1 medium onion, chopped
4 garlic cloves, chopped
200 g chopped tomatoes
1 1/2 teaspoons chili powder
3/4 teaspoon turmeric powder
500 g yardlong beans (cut into 1 inch pieces)
3 fresh green chilies, chopped
3 fresh red chilies, chopped
salt
60 ml plain yogurt
fresh coriander, leaf

Steps:

  • Heat the olive oil or ghee in a wok.
  • When the oil is hot add the cumin seeds.
  • When the seeds begin to pop add the onions and garlic and stir fry for about 5 minutes until brown.
  • Stir in the tomatoes, chili powder, turmeric and salt then add the beans and fresh chilis.
  • Stir well, cover and cook for around 5 minutes.
  • Then slowly add the yoghurt, re-cover and cook for a further 5 minutes.
  • Serve garnished with fresh coriander leaf.

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