This wonderful Winter Bean Curry recipe was shared with me by Cynthia Katz, food columnist and cooking instructor, of Saskatchewan, Canada. Try making her Winter Bean Curry recipe for your family.
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 Bean Curry made with vegetables and beans. Serve this Bean Curry over rice and you will have a complete protein. My family also likes it with a slice of grainy homemade bread.”
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 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 cumin, ground
- 1/2 teaspoon mild curry powder
- 1/2 teaspoon cinnamon, ground
- 1 large or 2 medium tomatoes, peeled and chopped
- 1 bay leaf
- 4 cups chicken stock or vegetable stock**
- 2 (19-ounce) cans mixed beans
- 1 apple, peeled and chopped
- 2 tablespoonssweet 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
- Rice, cooked (white or brown)***
- Plain yogurt
In a large frying pan over medium heat, heat olive oil; add onion and garlic and saute 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 either 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.