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Simply and Savory 3-Bean Curry

BY ELIZABETH BORELLI

This recipe was adapted from Mark Bittman’s Mixed Whole Bean Dal recipe, I simply streamlined it and added my own flavor flair.  This simple 3-bean curry is equal parts salad and stew; low on liquid, nicely textured and surprisingly rich.  It makes a wonderful lunch served alongside some whole grains at room temperature or heated, it’s simply delicious. Don’t be intimidated by the short soak step, it’s very hands off and doesn’t add much prep time, but simply soak your usual way if you prefer and start from .

  • ½ cup each Mung Beans, adzuki beans and small white navy beans or black eyed peas
  • 1 large onion, chopped
  • 2-3 cups green cabbage, chopped
  • 1 green pepper, chopped (optional)
  • 1 tablespoon coconut oil
  • ½ cup tomato paste
  • ¼ cup dried currants
  • 1 tablespoon curry powder
  • 1 teaspoon salt

Short soak and boil your beans;  pour beans  and 8-10 cups of water into a large, heavy bottomed saucepan.    Bring to a boil then turn off the burner.  Remove from heat, cover and let sit for 2-4 hours.

Drain and set aside in the large glass bowl you plan to use for serving. In the meantime, sauté onion and cabbage in coconut oil in your large, heavy-bottomed sauce pan until soft, 5-7 minutes.

Add curry powder and sauté for 1-2 minutes more, before adding tomato paste, salt, walnuts and currants.  Sauté for a minute or two longer to combine, then add your beans, and just enough water to cover the mixture by about an inch.

Bring the bean mixture to a boil then lower the heat and cover the pan.  Let your curry simmer for 20-25 minutes before adding salt and additional water if needed.  Cook for 15-25 minutes longer, until beans are a combination of soft and slightly firm.    Enjoy over basmati or brown rice as a hearty, delicious meal.

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