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Red Kidney Bean and Tomato Curry
A hearty and flavorful vegetarian curry perfect for balancing Vata-Pitta doshas.
Autor: Ayurveda Veggie
Geeignete Körpertypen
Kochzeiten
Kochzeit: 25 minutes
Kategorien
Dinner
Curry
Vegetarian
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.
Ayurvedische Vorteile
Geeignete Körpertypen
- 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