Our Veggie Kitchen

Here's a nice curry recipe. I was originally shooting for a 30 minute meal, but decided that adding some diced potato was worth the extra 15 minutes in cooking time. This is a somewhat mild curry (depending on the peppers) that's easy to make. If you like it hotter, add a little cayenne. Serve over rice.



NOTE: I've made this a couple times since this post. The first time, with 4 peppers, the dish was very mild. Batches that I made later on were hotter, one was quite spicy. One way to control the heat is to cut slits into the peppers and simmer them whole.  Then, at the end, mince them and add some or all of the minced pepper back into the dish. For those that were surprised by a not-so-mild batch, I apologize.

Rajma Chawal
2 Tbs vegetable Oil
1 tsp cumin seed
2 medium onions, chopped
4 jalapeno peppers, finely chopped
4 cloves garlic, minced
1 tbs ginger, minced
1 tbs coriander
1 tsp garam masala
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp salt
2 cans (15 oz ea) kidney beans
4 tomatoes, chopped
2 smallish potatoes, diced
1/2 cup water
1/2 cup cilantro, chopped
1/2 cup soy yogurt

Add the oil to a saute pan over medium heat. When hot, add the cumin seeds and cook until they begin to pop. Add the peppers and onion and cook until the onion begins to brown. Add the garlic and ginger, stir until aromatic, then add the spices. Stir to combine, then add the beans, tomato and potato. Saute until the tomato begins to soften. Add the water, cover and simmer until the potato is cooked through, about 15 minutes. Stir in the yogurt and cilantro, bring back to a boil and remove from heat and serve over rice.

4 servings: 394 cal (9g fat, 66g carbs, 16g protein)