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Creamy Beany Coconut Curry

What you need: 

6 ounces adzuki beans, soaked overnight
3 ounces coconut chips (or any unsweetened dried coconut)
2 ounces flaked or ground almonds
2 cups warm water
1 tablespoon oil (preferably virgin coconut oil)
1/2 tablespoon cider vinegar
2 teaspoons rapadura or unrefined sugar
1 1/2 teaspoons curry powder
1 1/2 teaspoons garlic granules (or 3-4 cloves, minced)
1 teaspoon turmeric
1 teaspoon onion granules (or 1 onion, diced)
1/2 teaspoon seasoned salt
1/2 teaspoon ground cardamom
1/4 teaspoon cinnamon
2 tablespoons oil, for frying, optional
2 carrots, diced
1 sweet potato, diced

What you do: 

1. Place the adzuki beans in a pan and fill with plenty of water, a couple inches above the beans. Bring to a boil then cover and simmer gently for 45 minutes, or until the beans are tender. Make sure they are done and tender.
2. Meanwhile, place the rest of the ingredients except the carrot and sweet potato (or the onion and garlic, if using fresh) in a bowl and cover with the warm water. Leave to soak for 30-45 minutes.
3. If using fresh onion and garlic, fry the onions in a pan over a medium heat in 2 tablespoon oil until soft (around 8 minutes) add the garlic and cook over a low heat for 3 more minutes then set aside.
4. After the coconut mix has finished soaking, transfer to a blender and blend until smooth, stopping a couple of times to scrape down the sides. Once it is a smooth consistency, set aside. Once the beans have cooked, transfer them to a colander and rinse.
5. Rinse the pan, and add the cooked beans back to the pan along with the coconut mixture, carrots and sweet potato (also add in the fresh garlic and onion if you opted to use them). Cover the pan and bring to a boil, then simmer for 15 minutes until carrots and sweet potato are tender.
Serve with chapattis or basmati rice. This is one of the most British curries you'll ever taste!! Because of the dried beans I find it to be a really great store cupboard recipe and it's mild and creamy flavor makes it popular with the whole family. I hope you enjoy it and if you'd like any more information you can visit my blog here: http://veganbritannia.blogspot.com/ and for anyone wondering, yes, Worzel Gummidge was joining me for dinner when I made this!
If you like a lot of sauce with your curry to get optimum dipping, then add 2 1/4 cups extra water and 2 tablespoon gram flour. For a beautiful curried soup, simply blend all of the ingredients after they have all finished cooking, adding extra water if necessary. For a more intense almond flavor, try toasting the almonds in a dry pan first until they turn golden brown in color.
Source of recipe: I wrote this recipe.

Preparation Time: 
5-10min, Cooking time: 40 mins
Cooking Time: 
40 mins
Servings: 
3
Recipe Category: 

SO HOW'D IT GO?

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