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This
wonderful curry recipe was shared with me by Cynthia Katz, food columnist
and cooking instructor, of Saskatchewan, Canada.
Cynthia says, "Before
I was 21, I had never tasted a curry. It was always something exotic until I went to
dinner at a friend's apartment where I had lamb curry. The meal was so sensational I think
I dreamed about it for several days - not to mention spent many hours trying to duplicate
the recipe. I now love to make curries - ones with lamb, chicken, beef or even vegetarian.
Here's a tasty curry made with vegetables and beans. Serve it over rice and you'll have a
complete protein. My family also likes it with a slice of grainy homemade bread."
Pasta Hints and Tips
and
Pasta, Rice, and Main Dish Recipes.
Winter Bean Curry
Recipe Type:
Rice,
Garlic,
Potatoes ,
Tomatoes
Yields: 4 servings
Prep time: 20 min
Cook time: 30 min
Ingredients:
1 tablespoon
olive oil
1 cup chopped
onion
4 cloves
garlic, peeled and finely chopped
2 large
potatoes, peeled and chopped
1 large carrot, peeled and sliced
1 1/2 tablespoons mild Indian curry paste, like Patak's brand*
(not the Thai style)
1/4 teaspoon ground cumin
1/2 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1 large or 2 medium
tomatoes, peeled and chopped
1 bay leaf
4 cups chicken or vegetable stock
2 (19-ounce) cans mixed beans
1
apple, peeled and chopped
2 tablespoons sweet mango chutney
3 teaspoons cornstarch diluted in 1 tablespoon water
6 baby bok choy, sliced thinly and thick white ends removed (keep for another use) or 1 (10-ounce) package baby spinach, rinsed and trimmed
3/4 teaspoon salt
Cooked white or brown rice
Plain yogurt
* Available in most supermarkets
Preparation:
In a large frying pan over medium heat, heat
olive oil; add onion and garlic and sauté for approximately 1 to 2 minutes or until soft.
Add potatoes and carrots; cook an additional 5 minutes. Add curry paste, cumin, curry
powder, and cinnamon; cook and stir for 1 minute. Add chopped tomato, bay leaf, and chicken or
vegetable stock; bring to a boil, scraping the bits off the bottom. Reduce heat to low and
simmer approximately 20 minutes, uncovered, stirring occasionally until vegetables are
soft.
Add beans, apple, mango chutney, and cornstarch
mixture; simmer several minutes longer. Add bok choy or spinach and stir until wilted.
Season with salt and remove bay leaf. Remove from heat and serve with white or brown rice.
Pass around plain yogurt and additional chutney for toppings.
Makes 4 servings.
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