Kidney bean carrot curry recipe

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 4 votes

Ratings: Rate this recipe!
on on on off off 4 - Good!

INGREDIENTS:

  1. Soaked kidney bean - 1 cup
  2. Carrot (cut into small pieces) - 1
  3. Finely chopped onion - 1
  4. Chopped tomato - 2
  5. Chopped capsicum - 2
  6. Cumin powder - 1/2 teaspoon (tsp.)
  7. Turmeric powder - 1/4 teaspoon (tsp.)
  8. Chili powder - 1 teaspoon (tsp.)
  9. Garam masala - 1/2 teaspoon (tsp.)
  10. Coriander leaf - 8
  11. Oil - 2 teaspoon (tsp.)
  12. Salt - to taste

PREPARATION:

  1. Heat little water in (1/2 cup) a pan; add carrot, tomato, 3/4th onion, salt to taste and cook for 8 minutes. Cool this down and grind into a fine paste.
  2. Heat oil in a pan; add rest of the onion, capsicum and sauté until onion turn golden brown.
  3. Now add little water (1/2 cup), turmeric powder, chili powder, garam masala, salt to taste and bring to boil.
  4. Now add the kidney beans and Cook for 8 minutes. After cooking for 8 minutes add coriander leaves; remove from heat and serve.

NOTES:

  1. Instead of kidney beans you can use chick pea or peas or potato.
  2. Goes well with puri, chapatti.



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