This is an easy vegetarian dish you can put together quickly. The sweetness of the coconut milk really comes through. I put plain yogurt on mine when I served it up.
2 tbsp rapeseed oil
2 onions, peeled and finely chopped
2 garlic cloves, peeled and grated
one inch piece fresh root ginger, peeled and grated
2 14 oz cans chopped tomatoes
1 tsp salt
1 tsp chilli powder
1 tsp garam masala
1 tsp ground turmeric
1 pound cremini mushrooms, thinly sliced
1 can coconut milk
2 cans black-eyed beans (or any bean you like), drained and rinsed
Heat the oil in a pan, add the onions and cook over a low to medium heat for five minutes, until softened and starting to colour. Add the garlic and ginger, cook for a minute, then pour in the tomatoes and cook on a low to medium heat for five minutes.
Stir in the salt and ground spices, followed by all the remaining ingredients, stir well and bring to a boil. Cover, then leave to cook on a medium heat for 15 minutes. (If you have more time, cook it over over a lower heat for 30-40 minutes.) Serve warm.
From Chetna Makan, The Guardian
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