Wednesday, August 15, 2012

Pinto Bean Curry


I am a big fan of curries, the taste, texture and consistency, as well as its versatility. This is an easy, light, and minimal ingredient take on Rajma Masala Curry using leftover pinto beans. It may not be as authentic but I assure you it is incredibly delicious. I paired it with some quinoa and broccoli, but by far my favorite way to eat it is on top of a sweet potato (pictured below)-- I ate this combination for days straight as it's a perfect combination! But you can serve it with some brown rice, or naan bread, use this recipe here.

Pinto Bean Curry: (serves 4)
1 tomato, diced
1 can tomato sauce
2 cups pinto beans, rinsed & drained
2 garlic cloves, minced
1/2 onion, diced
2 cups spinach, chopped
1 green chili or jalapeno (optional)
1 tbsp olive oil
1/2 tsp salt
1/2 tsp cumin powder
1/2 tsp cinnamon
1/2 tsp paprika
                                                                                 2 tsp curry powder



Directions:
Place olive oil in a sauce pan, saute onions for a couple minutes, add diced tomato, garlic, chili pepper, and let cook for another minute. Next, add all the spices. Mix thoroughly and let meld together for about a minute or so. Add the tomato sauce and beans. Let simmer for 10 minutes to heat beans. Note: if curry is getting too thick, add a little water or broth. Add spinach and fold into curry. Cook for another minute, remove from heat, and serve with, bread, rice, quinoa, or in a baked sweet potato.

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