Ganesh's Vegetable and Bean Curry Recipe

A dish that combines vibrant vegetables, hearty beans, and aromatic spices to create a harmonious medley of taste.

Serves: 2

Ingredients

• 4 Tbsp. good cooking oil (sunflower, peanut or soya)
• 300g of your favorite vegetables, lightly steamed
• 100g cooked beans, chickpeas or lentils
• 1 tsp cumin seeds
• 1 chopped small onion
• 1 crushed garlic clove and 1/2 tsp grated ginger (or 1 tsp garlic-ginger paste)
• 1 Tbsp tomato puree
• Salt
• 1 tsp turmeric
• 1/2 tsp garam masala (see extra recipe or ready mixed)
• Black pepper
• 1 tsp dried fenugreek leaves
• 1/2 tsp cinnamon masala (see extra recipe or use plain cinnamon)
• 1 Tbsp coconut powder

Preparation

1. Heat oil and roast cumin seeds: Place a pan over medium heat. Add the cooking oil. Once the oil is hot, add the cumin seeds and gently roast for about 30 seconds until fragrant.

2. Add garlic and ginger: Stir in the minced garlic and grated ginger. Sauté for approximately one minute until aromatic.

3. Add vegetables and beans: Add the chopped mixed vegetables and the drained mixed beans to the pan. If they start sticking, add a couple of tablespoons of water to prevent sticking and ensure even cooking.

4. Spice blend: Sprinkle in the ground turmeric, ground coriander, ground cumin, and garam masala. Stir well to evenly coat the vegetables and beans with the spices.

5. Incorporate tomato puree: Add the tomato puree to the pan. If the mixture appears too dry, you can add a little more water at this stage.

6. Stir and serve: Continue stirring for 2-3 minutes, allowing the flavors to meld, and the vegetables to become tender. Taste the curry and adjust seasoning if needed.

Notes

• If you enjoy a spicier curry, consider adding more green chilies or a pinch of cayenne pepper.