Root your health

Mexican Bean Curry

Prep

cook

serves

10 min

35 min

2 Ingredients

Curry Paste

1 tbsp Olive oil

2 clove garlic minced

1 tsp grated fresh ginger/1 tsp ground ginger

2 tbsp Amba sauce

1 tsp cumin seeds

1 tsp Garam masala

½ tsp Salt and pepper

Vegetables

½ Onion finely chopped

1 Can tomato puree

1 cup Hot water

1 Small eggplant

1 Can red kidney or black beans

2 Medium potatoes quartered

2 tbsp Olive oil

1 can Crushed tomatoes

1 cup Brown rice

1 cup Fresh chopped parsley

1 sliced banana

Tomato salsa

1 cup Diced tomatoes

½ Onion sliced

½ lemon juice

Pinch of salt and pepper

1 tbsp Zhug

¼ Cucumber diced

Method

In a medium sized pot add rice and 2 cups of water, bring to a boil without lid, once boiling turn down heat put on lid and simmer for 10-15 min until water has disappeared.
Mix all curry paste ingredients together and put aside.
Heat up a large pot over medium heat and add 2 tbsp of olive and sauté onions until translucent. Add potatoes and eggplant cook for ± 3 min.
Add curry paste and cook for 2 min.
Add tomato puree, crushed tomatoes, beans and water while stirring, cover with lid and simmer for 30 minutes on a medium heat.
Simmer for 20 minutes until potatoes have softened. Remove from heat and allow to sit for 5-10 before serving.
To make tomato salsa mix finely chop tomatoes, onions, cucumber and season with zhug, lemon juice, salt and pepper or place everything in a blender and blitz for a few seconds.
Garnish with chopped parsley, sliced banana and fresh tomato salsa.
Serve hot with cooked brown rice, nachos or flat bread with a serving portion of hummus.

Notes

This dish can be a side dish to accompany vegan friendly nachos. Works well in as a filling for burritos and Mexican bean taco’s.

V, VG, GF

Yalla Bala condiments used: Amba and zhug, hummus with flat-bread.