Fast Bachelor Curry

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READY IN: 20mins
SERVES: 3-4
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a largish saucepan put the kidney beans, the tomatoes and their liquid.
  • Drain the can of green beans and add to the saucepan.
  • Start heating the vegetables over medium heat., stirring occasionally until hot.
  • In a small frying pan put the oil, mustard seeds, urad dal, cumin seeds, and the small red chilies-each chili broken into pieces. If desired, you may add a little extra of each of these ingredients.
  • Heat the spices over high heat until the mustard seeds are popping and the urad dal is light brown. Quickly stir in the asafetida and curry leaves.
  • Add the spices in the oil to the vegetables and stir to blend.
  • Check for salt. Sometimes the canned beans can be quite salty, so you may not need to add salt.
  • Turn off heat and garnish with cilantro (optional).
  • Variations: 1. use different types of canned vegetables; 2. add onion and/or garlic at the start of the recipe and fry for a while in oil before adding the vegetables; 3. instead of the typical southern spices use a northern blend of spices (1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon cayenne powder and 1/4 teaspoon garam masala or use a spice blend as desired).
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