Name: Red Kidney Bean and Tomato Curry
Cook time: 25 min
Total time: 25 min
Yield: Not specified
Ingredients: 1 cup red kidney beans, cooked; 1 cup chopped tomatoes; 1/2 teaspoon turmeric powder; 1/4 teaspoon cumin powder; 1/4 teaspoon coriander powder; Pinch of asafoetida (hing); 1 tablespoon ghee or coconut oil; Salt to taste; Fresh cilantro for garnish

Red Kidney Bean and Tomato Curry

A hearty and flavorful vegetarian curry perfect for balancing Vata-Pitta doshas.

Autor: Ayurveda Veggie

Vegan

Glutenfrei

Geeignete Körpertypen

Vata-Pitta

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Kochzeiten

Kochzeit: 25 minutes

Gesamtzeit: 25 minutes

Kategorien

Dinner

Curry

Vegetarian

Benutzerkreationen

Zutaten

1 cup red kidney beans, cooked
1 cup chopped tomatoes
1/2 teaspoon turmeric powder
1/4 teaspoon cumin powder
1/4 teaspoon coriander powder
Pinch of asafoetida (hing)
1 tablespoon ghee or coconut oil
Salt to taste
Fresh cilantro for garnish

Nährwert

Kalorien: 250 kcal
Protein: 15g
Kohlenhydrate: 40g
Fett: 5g
Ballaststoffe: 10g

Anweisungen

Heat ghee or coconut oil in a pan.
Add asafoetida and saute for a few seconds.
Add cumin powder, coriander powder, and turmeric powder. Saute for another 30 seconds.
Add chopped tomatoes and saute until softened.
Stir in cooked red kidney beans, salt, and a little water.
Bring to a simmer and cook for 10-15 minutes, or until the flavors meld.
Garnish with fresh cilantro before serving.