New Sidhartha’s Bean Curry

This comforting bean curry is a vibrant vegetarian main that brings the warmth of Indian spices to your dinner table. Black-eyed peas are simmered in a rich sauce infused with garlic, fresh ginger, turmeric, and garam masala. The addition of cream creates a luxurious, velvety texture that coats the beans perfectly. It is an ideal weeknight dish that is quick to prepare yet feels indulgent and satisfying. Serve it over fluffy basmati rice or with warm naan bread to soak up every drop of the flavorful gravy. This recipe highlights simple, pantry-friendly ingredients transformed into a hearty, aromatic meal that the whole family will enjoy.

Cooking Method: Stewing, Stir Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 171.6

Dietary: Vegetarian

Description

This comforting bean curry is a vibrant vegetarian main that brings the warmth of Indian spices to your dinner table. Black-eyed peas are simmered in a rich sauce infused with garlic, fresh ginger, turmeric, and garam masala. The addition of cream creates a luxurious, velvety texture that coats the beans perfectly. It is an ideal weeknight dish that is quick to prepare yet feels indulgent and satisfying. Serve it over fluffy basmati rice or with warm naan bread to soak up every drop of the flavorful gravy. This recipe highlights simple, pantry-friendly ingredients transformed into a hearty, aromatic meal that the whole family will enjoy.

Ingredients

Butter
Onion, chopped
Garlic, finely chopped
Fresh ginger root, minced
Tomato, chopped
Turmeric
Cayenne pepper, or to taste
Salt
Paprika
Garam masala
Half and half (10%)
Vegetable stock
Can black-eyed peas, drained and rinsed
Chopped fresh coriander
Finely slivered fresh ginger root

Directions

1
Heat butter in a large skillet over medium-high heat.
2
Add chopped onion and sauté for 5 minutes, or until golden brown.
3
Stir in finely chopped garlic and minced fresh ginger root; stir-fry for 30 seconds until fragrant.
4
Add chopped tomato and stir-fry for 2 minutes until softened.
5
Stir in turmeric, cayenne, salt, paprika, and garam masala; cook for 30 seconds to toast the spices.
6
Pour in the half and half and vegetable stock, then add the drained black-eyed peas.
7
Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
8
Remove from heat and stir in chopped fresh coriander and slivered fresh ginger root.
9
Serve immediately with rice, chapati, or naan.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 171.6kcal

% Daily Value *
Total Fat 9.5g15%
Saturated Fat 5.8g29%
Cholesterol 24.2mg9%
Sodium 83.2mg4%
Total Carbohydrate 20.2g7%
Dietary Fiber 1.9g8%
Sugars 2.2g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/new-sidharthas-bean-curry/