Red Kidney Bean and Tomato Curry
A hearty and flavorful vegetarian curry perfect for balancing Vata-Pitta doshas.
Autor: Ayurveda Veggie
Vegano
Sin gluten
Tipos de cuerpo adecuados
Tiempos de cocción
Tiempo de cocción: 25 minutes
Tiempo total: 25 minutes
Categorías
Dinner
Curry
Vegetarian
Creaciones de usuarios
Ingredientes
- 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
Valor nutricional
- Calorías: 250 kcal
- Proteína: 15g
- Carbohidratos: 40g
- Grasa: 5g
- Fibra: 10g
Instrucciones
- 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.
Beneficios ayurvédicos
Tipos de cuerpo adecuados
- 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
