Black Bean and Lentil Curry
A South African style vegan curry. Serve with spelt flour pancakes.
1 can of drained black beans (the black brine is perfect for chocolate cake or chocolate cookies-the best.
1 can of brown lentils
2 Tbsp of canola oil
3 Medium potatoes in cubes
3 cups of fresh chopped vegetables, like green beans, carrots, corn on the cob (chucked)
2 Medium onions, chopped
3 Cloves of garlic, crushed
3 cm piece of fresh ginger, grated
2 Chili peppers (remove pips if you don’t like the heat)
4 Ripe tomatoes, chopped
100 ml of tomato paste
2 Tbsp of 11 in 1 Curry Mix
1 Tbsp of turmeric
1 Tbsp of Ina Paarman Beef Flavored Powder Stock (it is vegan). Mix stock with 1 cup of hot water.
2 Tbsp of Tamarind paste or 2 Tbsp of blended, soaked and dried apricots
- Fry the onions, garlic , ginger and chili. Add the tomatoes, spices and tomato paste. Turn down the heat and add all your vegetables, besides the beans and lentils. Cook slowly for about 15 minutes, adding water as needed.
- Add beans and lentils. Slow cook for another 10 minutes. Add the stock. Do not drain the lentils. Watch the lentils and beans when added, need to go on slow heat. This tastes better the day after.
- Add the tamarind paste to this dish during the last minute or so of cooking or dried apricots.
Serves 6 people
Recipe supplied by Pieter Kotzé, Langebaan, South Africa
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