Kidney Bean Curry

This is a variation of an earlier recipe for curried kidney beans. I was rushed in the morning, and I just put everything in the crockpot before going to work.

Unbelievably, everyone loved this. We ate it for dinner with rice and tacos.

Ingredients 

3 cups kidney beans 

1 onion, chopped 

1 can of diced tomatoes 

1 tablespoon salt, or to taste

1 tablespoon ginger 

2 tablespoons coriander 

1 teaspoon cumin, paprika 

1/2 teaspoon turmeric, pepper 

1/4 teaspoon red pepper flakes 

1-2 cloves of garlic, crushed 

Water: 9 cups if using pressure cooker, to cover if using crockpot 

Optional: Fresh cilantro right before serving adds a special gourmet touch.

Instructions 

Sauté onions with spices and beans, until fragrant. Add tomatoes, with juice and water.

Stove top: bring to boil and let simmer until done. Add crushed garlic and adjust seasoning. 

In pressure cooker: 24 minutes to pressure and then released the pressure quickly by running cold water over the lid when done.

As I shared, I was time challenged this morning. I did not have the time to sauté everything first. I placed all the ingredients into the crockpot and it cooked on low all day. 

Here is my only picture:

  

Good thing I took it. I offered some to a visitor, who liked it so much, she requested to take some home. It’s now all gone.

An unexpected hit!

Enjoy!

Curried Red Kidney Beans

I am trying to expand my repertoire of fast and easy vegan dishes. This is something that I tried for the first time.

Ingredients 

3 cups kidney beans

1 onion, chopped 

1 can diced tomatoes 

1 tablespoon salt

Garam Masala spices:

2 teaspoons coriander 

2 teaspoons cumin 

1 teaspoons pepper

1 teaspoon paprika 

1/2 teaspoon cinnamon 

1/2 teaspoon turmeric 

1/2 teaspoon cloves

1/2 teaspoon cardamom 

2 bay leaves

2 cloves garlic, crushed at the end

8 cups water, or to cover, depending on cooking method.

Instructions 

Sauté onions with spices and beans, until fragrant. Add tomatoes, with juice and water.

Stove top: bring to boil and let simmer until done.  Add crushed garlic and adjust seasoning. I might have added 1 1/2 of the amount of the spices listed.

In pressure cooker: 24 minutes to pressure and then I released the pressure quickly by running cold water over the lid when done.

This can also be made in the crockpot. Cook on low until done. In the crockpot, I think it would need less water.

Here are the pictures:

I sautéed the spices, beans and onion:

   
Here is the final product:

 

This is fast and easy, all natural and healthy. My husband said, “this is good!”

It smells great too.

Enjoy!

Vegetarian Chili

Vegetarian Chili

After I wrote about wanting to make vegan veggie burgers, my husband vetoed the idea. I feel like Kermit the frog from Sesame Street: “it is not easy being green.”  

So, this morning was one of those mornings. Nothing to eat and nothing prepared.

I cooked broccoli in the microwave. This is one of my favorite ways to cook vegetables if needed in small batches. I cut the vegetables up relatively small and uniformed in size, add some water and cook it using the preset “cook vegetables” program on my microwave. 

They come out great and I have only one glass bowl and lid to wash.

Then, my husband requested vegetarian chili. I haven’t made it in years and I did not presoak the beans. So, this is an experiment.  

Prep time for both was about ½ hour.

Ingredients

1 onion chopped

1 pepper, chopped

2 14 oz. cans of diced tomatoes

1 6 oz. can of tomato paste

1 lbs. kidney beans (about 2 ½ cups)

I couldn’t find the chili powder so I improvised : 3 teaspoons paprika, 1 teaspoon cumin, 2 teaspoons oregano

1 tablespoon cumin

1 teaspoon garlic powder

1 tablespoon salt

½ teaspoon pepper

5 cups water to cover, approximately

Fresh garlic crushed, and hot pepper flakes to taste.

Bulgur or cooked quinoa to thicken and give a “meatier” texture, near the end.

Instructions

Cut vegetables and place all ingredients in crockpot. Cook on low.

Adjust seasoning and add cooked quinoa or bulgur once cooked to absorb liquid and thicken to desired texture.

Here is the picture before cooked:

  

Here is the final product. It came out great! I added bulgar at the end to thicken it, but, my husband is not sure if he likes it. He recommends adding cilantro.