Tuesday, April 12, 2011
Kidney Bean and Potato Curry
Sometimes it seems like every dang kind of vegetarian food is just another delicious brown goop. Yummy and nutritious, but hardly photogenic.
I had this can of kidney beans, in the cabinet, for, like, a while, and every time I would open up the cabinet to get some stuff out the beans would be all like Matt, why did you buy us if you were just going to put us in the dark.
These conversations rarely happen at meal-planning time, but I wanted some curry potatoes, and I wanted some beans to go on them, and I thought, yes, kidney beans. High five. It is your time to shine.
I diced up a small onion, crushed 5-6 cloves of garlic, grated a couple inches of ginger, and measured out a heaping tablespoon of garam masala, a scant-ish two teaspoons of turmeric, a hefty spoonful of cumin seeds, a poetic spoonful of mustard seeds, and lots of black pepper. I diced four yukon golds and opened and drained the kidney beans.
Get a couple of tablespoons of canola oil in a medium-hot pan, and it's curry time.
In go the whole spices for six seconds. In go the powdered spices for ten seconds. In goes the garlic and ginger and the onion and a tyrrany of salt.
When the onions are soft, in go the potatoes and then start a little rice. You have to sort of chaperone the potatoes so they don't stick, but you can leave this about 70% unguarded on a low-ish flame while you conduct other business.
When the potatoes are soft, stir in a cup (maybe a cup and a half) of liquid and add your beans. Bring it up to a bubble, and then turn it down. You're done!
Serve with rice and hot sauce.