Monday, November 14, 2011

Black-eyed Beans and Potato Curry

Some nights you just need to experiment and hopefully you come out with a winning dish.

Meals start with inspiration. Tonight I looked around and I saw my collection of beans sitting prettily in their jars, and I said: "I want something with black-eyed beans" and thus this creation happened. It only takes one thought and some steps to make what you want a reality.

I really enjoyed this meal. It was very good and very filling. You can't go wrong with low in fat, high in flavor meals that feed a family and takes little to no effort to make.

November is a big month of National Health Associations trying to bring awareness to different causes. I take it as a challenge to create, healthy dishes I can be guilt free to eat. October was Unprocessed month. November follows through with overall health awareness.

So enjoy this meal with good healthy thoughts and a nice, satisfied tummy.



Black-eyed Beans and Potato Curry

1 extra large potato, cubed
1 cup, black-eyed beans/black-eyed peas
2 medium tomatoes, finely chopped
1/2 medium onion, finely chopped
4-5 garlic cloves, finely chopped
2 chilis or 2 jalapenos, seeded and diced
2 tsp cumin seeds
2 bay leaves or 1/2 tsp crushed leaves
1 tsp garam masala
1/4 tsp turmeric powder
9-10 mint leaves, chopped (optional)
salt

Beforehand to speed up the cooking process, quick soak the beans. In a pot, place your beans and 6 cups of water. Cover, and just as water is boiling, turn down the heat to simmer for 10 minutes. Turn off the heat and let sit for an hour. Drain and prepare as directed below.
1. Heat oil in a  heavy bottomed pan and add potatoes. Fry until brown on most sides, remove from pan and set aside.

2. Add 2 tbl of oil and add cumin seeds, when they start to make a cracking noise, add the bay leaves, chopped onions and fry until tender.

3. Lower the heat. Add the garlic, chili's/jalapenos, turmeric powder, garam masala.

4. Add the chopped tomatoes and fry until the oil separates.

5. Add the beans and cooked potatoes, add water to cover the beans and cook for 40-50 minutes (or 10-25 mins of you quick soaked your beans).

6. Uncover and add the chopped mint leaves and simmer for another 5-10 minutes, depending on how well cooked the beans are. Add water if required. If you find there is too much water, then uncover and let boil until the amount of water has decreased.

7. Sprinkle with salt and enjoy.









Calories calculated using Sparkrecipes Calculator: 135 calories per serving

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