VEGAN RAJMA CHAWAL (KIDNEY BEAN CURRY)
This is another wonderful recipe from Manjula.com. It is gluten-free, sugar-free and vegan - totally appropriate for the 21 day Quantum Wellness Cleanse. If you want to use canned beans rather than soaking your own, be sure to double the amount to at least 3 cups of beans.
Provided by Ex-Pat Mama
Categories Very Low Carbs
Time 7h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the kidney beans thoroughly, then soak for at least six hours in six cups of water.
- Cut the tomatoes, garlic and chili into small pieces and then process in a blender or food processor - I used my hand blender.
- Heat the oil in a pressure cooker. Test to see if it's hot enough by tossing in one cumin seed. If the seed cracks immediately the oil is ready. Saute the remaining cumin seeds for about a minute. Add the tomato mixture, and all the spices EXCEPT the salt.
- Stir fry for 2-3 minutes until the oil separates from the mixture and rises to the top.
- Add in the soaked and drained beans, the salt and 3 cups of water. Place the cover on the pressure cooker and secure. Cook over medium high heat until the cooker starts steaming.
- Turn the heat down to medium and cook for 12-15 minutes.
- Remove the cooker from the heat allow the pressure to reduce on its own.
- When the pressure has all been released, open the pan and lightly mash the kidney beans. Adjust the salt and pepper to taste.
- Garnish with chopped tomato.
- Serve with rice.
Nutrition Facts : Calories 207.2, Fat 11.4, SaturatedFat 1.5, Sodium 897.5, Carbohydrate 21.5, Fiber 7.3, Sugar 5.8, Protein 6.8
VEGAN, PUREED CHICKPEA AND KIDNEY BEAN CURRY SOUP
This is an amazingly easy, healthy soup made from healthy beans and a few wonderful vegetables, then seasoned with Indian Spices and pureed! You can use canned beans and tomatoes which means this is easier to make than a frozen pizza!
Provided by Jay Antipolis
Categories Beans
Time 23m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- First, empty both cans of beans into a colander and rinse off all of the liquid that came from the can onto the beans. Leave aside until later.
- Chop all vegetables (Celery, Potato, Carrot, Garlic and Onion) into smaller pieces. Leave aside until later.
- In a large pot (preferably non-stick), heat 2 tablespoons of Olive Oil on medium-high and toss in Mustard Seeds. Heat until you hear the Mustard Seeds crackle a bit. Once this has been accomplished, toss in the chopped Garlic and Onion and stir around a bit with Turmeric and Cumin powder. After 30 seconds, toss in the rest of the chopped vegetables and canned Tomatoes.
- After 1 minute, toss in the beans, and the rest of the spices and basil. If you like your soups spicier (like me) then put in more Curry powder than the recipe calls for. Stir in the 2 cups of Water at this time as well. If it seems 2 cups will make the soup too thin, then only add 1 or 1.5 cups.
- After heating this concoction for 5 minutes or so, use a hand-held immersion blender (or food processor) to blend it all up. I like mine blended up pretty good, but it tastes great no matter the texture.
- Once it has been blended up, add salt to taste. Leave the temperature on low-medium for a couple of minutes longer to let the spices seep in more.
Nutrition Facts : Calories 139.4, Fat 3.9, SaturatedFat 0.5, Sodium 349.7, Carbohydrate 22.8, Fiber 5.4, Sugar 3.1, Protein 4.9
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