Indian Bean Curry

Indian Bean Curry

Ingredients:

  • 1 package Santiago® Seasoned Vegetarian Beans with Whole Beans
  • ¼ cup oil
  • 1 Tbsp mustard seeds
  • 1 cup onion, diced
  • 1 tsp ginger, finely chopped
  • 3 Tbsp curry powder
  • 1 tsp red chili flakes
  • 2 qts water, boiling (190°-212°F)
  • 14-1/2 oz diced tomatoes
  • 2 qts Basmati rice
  • Garnish: Roughly chopped mint and/or cilantro

Instructions:

  1. Heat oil in a large sauce pot over medium heat. Add mustard seeds and toast, stirring constantly, until seeds begin to “pop”, about 1 min.
  2. Stir in onion, ginger, curry and chili flakes, cooking until fragrant, about 1 min.
  3. Stir in water, Santiago® Seasoned Vegetarian Beans with Whole Beans, and tomato; bring to a boil. Reduce to a simmer. Cook until beans are fully hydrated, about 20 min. Hold for service.
  4. For plating, place half-cup of prepared Basmati rice in a soup bowl and top with half-cup curry sauce. Garnish with mint and/or cilantro leaves.