Indian Curry Beans

If you’ve ever tasted a perfectly spiced curry bean dish, you know that it’s a culinary sensation like no other. The rich aroma, the complex flavors, and the satisfying comfort it brings – it’s a dish that leaves you craving more. But how can you unlock the secrets to achieving perfection in your kitchen?

Course Dinner, Lunch, Main Course

Cuisine Indian

Keyword beans curry, curry beans, Indian curry beans

Prep Time 10

Cook Time 25

soaking time 8

Total Time 8 35

Servings servings

Calories 267kcal

Ingredients

1 cup dried beans kidney beans, black-eyed peas, or chickpeas are all great choices
3 cups Water for soaking
1 large Onion finely chopped
2 large Tomatoes pureed
3-4 large Garlic cloves minced
2 inch Ginger minced
2-3 med Green chilies slit
½ tsp Cumin seeds
½ tsp Cumin powder
1 tsp Coriander powder
½ tsp Turmeric powder
1 tsp Red chili powder adjust based on your heat preference
1 tsp Garam masala
¼ tsp Kosher salt to taste
¼ tsp Black pepper powder
2 tbsp Oil or ghee
¼ cup Fresh coriander leaves chopped (for garnish)

Instructions

Preparation - Soak the beans overnight (or at least 6-8 hours) in 3 cups of water.
1 cup dried beans, 3 cups Water
Cooking the beans - Drain the soaked beans and add them to a pot with fresh water. Bring to a boil, reduce the heat, and simmer until the beans are tender. This might take 30 minutes to an hour, depending on the beans. Alternatively, you can use a pressure cooker to save time.

Making curry

Sauté - Heat the oil or ghee in a large pan or pot. Add cumin seeds and wait for them to sizzle. Add the finely chopped onions and sauté until they turn translucent. Add the ginger, garlic, and green chilies. Sauté for another 2-3 minutes until the raw smell disappears.
1 large Onion, 3-4 large Garlic cloves, 2 inch Ginger, 2-3 med Green chilies, ½ tsp Cumin seeds, 2 tbsp Oil or ghee
Thicken - Stir in the pureed tomatoes and thicken the mixture for 5-6 minutes. Add the spices. Mix well and cook until the oil separates from the masala.
2 large Tomatoes, ½ tsp Cumin powder, 1 tsp Coriander powder, ½ tsp Turmeric powder, 1 tsp Red chili powder
Beans - Now, add the cooked beans to this masala and some cooking water to achieve your desired curry consistency. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
Check for seasoning, and adjust salt and spice levels if necessary. Sprinkle garam masala over the curry and mix well. Garnish with freshly chopped cilantro.
1 tsp Garam masala, ¼ tsp Kosher salt, ¼ tsp Black pepper powder, ¼ cup Fresh coriander leaves
Serve: Serve hot with rice, roti, or naan.

Notes

- Firstly, don’t underestimate the power of using fresh spices. While pre-ground spices are convenient, grinding whole spices right before cooking will release their essential oils, resulting in a more intense and aromatic flavor profile. Invest in a good spice grinder or mortar and pestle to and whenever possible make your own curry powder!
- Next, take the time to properly cook your beans. While canned beans might be a convenient option, using dried beans that have been soaked overnight and cooked until tender will give your curry a richer and creamier texture. Plus, cooking your own beans allows you to control the level of saltiness, unlike canned beans which often come pre-seasoned.

When it comes to creating a flavorful base for your curry, consider caramelizing your onions. Slowly cooking onions until they turn a beautiful golden brown will add a depth of flavor and natural sweetness to your dish. Don’t rush this step – be patient and let the onions slowly caramelize over medium-low heat.
Additionally, don’t be afraid to experiment with different levels of heat. If you prefer a milder curry, reduce the amount of chili peppers or use a milder variety. On the other hand, if you love the heat, feel free to add more peppers or even include some chili powder or flakes for an extra kick. Remember to taste and adjust the spiciness as you go to ensure it suits your palate.

Nutrition