|Recipe: Vegan Bean Curry
||[Apr. 4th, 2006|09:19 pm]
This is really good, and really easy.|
2 Cans Cooked beans -- Your choice, I used Garbanzos and Kidney Beans
1 Can Tomato Sauce or Crushed Tomatoes
4 or 5 cloves of Garlic
1 Medium Onion
3 Teaspoons Lemon Curry Powder
2 Tablespoons Olive Oil
Dice onions. Sautee in olive oil on medium-high to high heat, until beginning to brown.
Reduce heat to medium and add curry powder. Stir until mixed with onions and cook a couple minutes.
Crush or dice garlic add to pan. Add tomato sauce. Drain and add beans. Simmer for 15 minutes or so.
Serve with rice, preferably basmati. Garnish with plain yoghurt and/or chopped cilantro to taste.
Lemon Curry is really good if you can find it. The variety we get here isn't particularly hot to taste, so it's good to taste a bit to check how hot it is and adjust amount downwards to accomodate palettes that aren't yet scorched.
At this point, I have eaten so much hot, spicy food, that the only way I know now that it's too hot is when it gives me hiccups. This isn't a macho thing; I have always liked chilis and hot sauce with food, and if you eat enough your taste buds become desensitized.