Category: Beans

Red Kidney Bean Curry (Rajma)

1/3/2020

Happy New Year!

Have you heard of Veganuary? No? It's a 30-day challenge of eating plant-based foods. Won't be doing it straight for a month, but two-three times per week is great. [Ed. note: Through the NFL playoffs? Are you insane, woman?]

This red kidney bean curry (a.k.a. Rajma) is like a vegetarian chili, but with Indian spices. Adapted from Smitten Kitchen, this super-easy-to-make (20 minutes, start to finish), freezer-friendly and budget-conscious dish is fantastic served with rice, quinoa or naan bread. Great veggie sides include roasted yams, roasted cauliflower or sauteed greens like spinach, kale, or chard (if you're trying to be low carb).

Full disclosure, I was a little hesitant to offer this to the BF. Not because he doesn't like vegan meals, but because he's not a huge chili fan; he likes, but doesn't love beans. So I can't tell you how surprised I was that he loved this. I mean, really, really, truly inhale-a-bowl-and-ask-for-more loved this. [Ed. note: You tricked me! Curses!] #Winning

NOTES:

Several ingredient quantities were changed, as was a bit of the method. Very adaptable recipe. You can adjust to your preferences.
If you want less heat, leave out the serrano or jalapeno and cut back on the cayenne. You can always have minced chili that you can sprinkle on your own curry bowl.

Adapted from: Smitten Kitchen
Number of servings: 6

Ingredients

2 tablespoons extra virgin olive oil
3 tablespoons minced fresh ginger (if you're adverse to ginger, use 2 tablespoons)
1 medium onion, finely chopped
1 plum tomato, de-seeded and diced
3 cloves garlic, minced
1 large serrano or jalapeno chili, minced (optional, if you can't take the heat)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon cumin seeds (if you don't have cumin seeds on hand--leave out)
½ teaspoon ground turmeric
¼ teaspoon cayenne (less if you want less heat)
8 ounce can or 1 cup of tomato sauce
3 cups cooked red kidney beans or 2 15-ounce cans, drained and rinsed
2 cups vegetable broth (original recipe calls for water, I like broth, either works)
½ cup chopped fresh cilantro (or parsley, if you prefer)

Suggested Sides and Toppings

Rice, quinoa, naan bread
Roasted cauliflower or roasted yams
Sauteed greens (spinach, chard, kale)
Yogurt

Directions

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chile, and let sizzle for one minute. Add dry spices and cook over medium low heat for five minutes, or until onion is softened.
Add the tomato sauce and cook for an additional five minutes, stirring frequently.
Add red kidney beans, 2 cups vegetable broth or water, and diced tomato. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes.
Remove from heat. Garnish with cilantro.
Serve over rice or with naan. A dollop of plain yogurt (if not keeping the dish vegan) on top is heavenly.

Should Old Acquaintance be forgot, ang nefer took da treat...

4 Comments

Sautéed White Beans with Kale

5/24/2019

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[Ed. note: Our special-guest blogger from last Halloween, returns.]

Hi.

Marlowe here. I is chocolate "rescue" lab who pawed blog last year about Mini Butterscotch Apples. Dad said to leave a computer web internets link to remind you so I do now here goes make way: www.moveablefeast.me/blog/mini-butterscotch-apples. He also says I says to reminds you to click ad links so we have more money for treats. Also says he hopes I do not eat too many minty-breath treats at one time, like that day I did and trew up so much he called me Shamrock Shake for month. I not know what that mean.

Today I has a sad because Mom go away for while (in dog weeks this will suck) to do human things and leave me with Dad, who cooks like a cat. While Mom gone I hope he do not overdose on cheeseburgers and shame.

Luckily he like all varieties of healthy greens, so for side dishes Mom often make sautéed leafy greens like spinach, Swiss chard, kale, collard and mustard greens, or bok choy. Dad say primary care physician appreciate. What. Ever.

Mom say this original dish can't be more easier to prepare, five whole minutes (35 if you is dog), and can be served as a side or main. Also Dad say use bullet points hey me no know how slow down I bite you:

Use whatever creamy white bean you like.
This would be exceptional over a giant baked olive oil slicked crouton or thick toasted bread.
Wonderful as a side to pizza, fish, meats.
This will be last post for a couple weeks. Will resume in early June.

In closing, please enjoy, and I now go enjoy NBA finals with Dad. Me no fear no deer or dinosaur from Canada. Go Warriors. #DubNation

Number of servings: 2 as a main, 4 as side

Ingredients

¾ cup dry sherry (or dry white wine)
3 garlic cloves, thinly sliced
½ tsp. kosher salt
¼ tsp. crushed red pepper flakes
1 bunch Tuscan kale (aka Dino), ribs and stems removed, cut into 2-3 inch pieces
1 15.5 ounce can giant corona or cannellini beans, rinsed (Mom used a 12.7 ounce jar of corona beans named Le conserve della nonna, it's Mom's favorite brand)
½ cup extra virgin olive oil, plus more for serving

Directions

Combine sherry, garlic, salt, red pepper flakes in a large sauté pan and bring to a boil. Add kale, cover pan, and cook, stirring occasionally, until greens are wilted, about 2 minutes.
Mix in beans and ½ cup extra virgin olive oil and simmer, uncovered, until beans are warmed through, about 2-3 minutes.
To serve, spoon kale mixture and sauce into bowls. Drizzle with a little extra virgin olive oil.
Pet me and give scritches, you fool. [Ed. note: All right, all right!]

I worked on this all night.

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Red Kidney Bean Curry (Rajma)

Sautéed White Beans with Kale

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