Ingredients and Method to make Black Bean curry
1 large red onion cut fine
2 medium tomatoes cut fine
1 Thai or Indian variety green chilies slit lengthwise (or to taste)
1 dry red chili broken into small pieces
2 tbsp oil
2 cups cooked black beans
1/4 tsp turmeric powder
1/4 tsp red chili powder (optional) (or to taste) (see notes)
3/4 tsp cumin powder
salt to taste
1 tsp sugar
1 cup coconut milk
3 tbsp finely cut cilantro (coriander leaves) for garnish
Heat oil in a large heavy bottomed pan. Add onions and saute until onions turn transparent, then add green chilies and stir a couple of times. Add dry red chili, stir a couple of times, then add tomatoes and allow to cook until the tomatoes become soft and mushy. Remove from heat and allow to cool. Puree this mixture until smooth and return it to the pan and place on heat.
Add turmeric powder, red chili powder if using, cumin powder, cooked black beans, salt to taste and sugar and allow the mixture to simmer for a few minutes until the flavors mingle.
Add coconut milk to this mixture, mix well and allow the curry to simmer for a few more minutes on low heat.
Finally remove from heat, garnish with cilantro and serve hot on a bed of plain steamed rice, or Indian flat bread/ phulkas/ rotis or even with some kind of crusty/ rustic style bread to mop up the curry.
Notes:
Between the green chilies and the dry red chili, this curry had sufficient heat. In case you like your curries really hot and spicy then you could probably add the red chili powder too, otherwise it might not be required.
1 large red onion cut fine
2 medium tomatoes cut fine
1 Thai or Indian variety green chilies slit lengthwise (or to taste)
1 dry red chili broken into small pieces
2 tbsp oil
2 cups cooked black beans
1/4 tsp turmeric powder
1/4 tsp red chili powder (optional) (or to taste) (see notes)
3/4 tsp cumin powder
salt to taste
1 tsp sugar
1 cup coconut milk
3 tbsp finely cut cilantro (coriander leaves) for garnish
Heat oil in a large heavy bottomed pan. Add onions and saute until onions turn transparent, then add green chilies and stir a couple of times. Add dry red chili, stir a couple of times, then add tomatoes and allow to cook until the tomatoes become soft and mushy. Remove from heat and allow to cool. Puree this mixture until smooth and return it to the pan and place on heat.
Add turmeric powder, red chili powder if using, cumin powder, cooked black beans, salt to taste and sugar and allow the mixture to simmer for a few minutes until the flavors mingle.
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Add coconut milk to this mixture, mix well and allow the curry to simmer for a few more minutes on low heat.
Finally remove from heat, garnish with cilantro and serve hot on a bed of plain steamed rice, or Indian flat bread/ phulkas/ rotis or even with some kind of crusty/ rustic style bread to mop up the curry.
Notes:
Between the green chilies and the dry red chili, this curry had sufficient heat. In case you like your curries really hot and spicy then you could probably add the red chili powder too, otherwise it might not be required.
