If you are looking for a hearty and economical way to celebrate Meat-Free Monday, try this bean and potato curry. This dish is rich in flavor, contains nutritious ingredients, and warming spices, making it an ideal vegetarian dinner for the whole family.
It can be served with rice or warm roti to create a satisfying meal that proves meat is not necessary for a delicious dinner.
Ingredients
To prepare, you will need: 1 cup (250 ml) of canned beans, cooked until soft; 2 large potatoes, peeled, cut into quarters, and pre-boiled until half-cooked; olive oil; 2-3 star anise; 2 small cinnamon sticks; ¼ teaspoon mustard seeds; ½ teaspoon fennel seeds; ¼ teaspoon cumin seeds; 1 sprig of curry leaves, torn into small pieces; 1 large onion, finely chopped; 2 bay leaves; 2 tablespoons of fresh garlic and ginger; 2 teaspoons of mild Kashmiri chili powder; 1 teaspoon of ground cumin; 1 teaspoon of ground coriander; ½ teaspoon of turmeric; 1½ teaspoons of garam masala, divided; 1-3 green chili peppers, sliced lengthwise; 3 cups (750 ml) of water or as needed; 1 tablespoon of tomato paste.
Instructions
First, thoroughly wash and boil the beans until soft, then drain the water and set aside. The potatoes should be pre-boiled until half-cooked, drained, and set aside.
Heat the olive oil in a pot. Add the star anise, cinnamon sticks, mustard seeds, fennel seeds, and cumin seeds. As soon as the mustard seeds begin to pop, add the curry leaves and bay leaf.
After the spices start sizzling, add the onion to the pan and fry until light golden brown. Then stir in the fresh garlic and ginger and sauté for about thirty seconds.
Next, add the Kashmiri chili powder, ground cumin, ground coriander, turmeric, and 1 teaspoon of garam masala. Mix, allowing the spices to release their aroma.
Add the cooked beans along with a little water. Stir well and let it simmer for about 10 minutes so the beans can absorb the flavors.
After this, stir in the half-cooked potatoes and green chili peppers. Mix, and then gradually add more water, about 1 cup (250 ml) at a time. Simmer the curry for about 10 minutes until the potatoes have fully absorbed all the flavors.
Finally, add the tomato paste and cook for another 5–8 minutes until the sauce thickens. If necessary, add a little water to achieve the desired consistency. After cooking, sprinkle the remaining ½ teaspoon of garam masala on top.
Serving Suggestions:
The curry can be served with a carrot and vinegar chili salad, as well as with rice, roti, or fresh bread.