Best 2 Yardlong Bean Curry Recipes

VEGETARIAN BEAN CURRY

Vegetarian Bean Curry image

This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.

Provided by Michelle

Categories Main Dish Recipes Curries Vegetarian

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 large white onion, chopped
½ cup dry lentils
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cayenne pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (8 ounce) can kidney beans, drained and rinsed
½ cup raisins
salt and pepper to taste

Steps:

Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 35.9 g, Fat 4.7 g, Fiber 10.1 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 298.3 mg, Sugar 1.5 g

YARDLONG BEAN CURRY

Yardlong Bean Curry image

Make and share this Yardlong Bean Curry recipe from Food.com.

Provided by Yorky1000

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons ghee
1 teaspoon cumin seed
1 medium onion, chopped
4 garlic cloves, chopped
200 g chopped tomatoes
1 1/2 teaspoons chili powder
3/4 teaspoon turmeric powder
500 g yardlong beans (cut into 1 inch pieces)
3 fresh green chilies, chopped
3 fresh red chilies, chopped
salt
60 ml plain yogurt
fresh coriander, leaf

Steps:

Heat the olive oil or ghee in a wok.
When the oil is hot add the cumin seeds.
When the seeds begin to pop add the onions and garlic and stir fry for about 5 minutes until brown.
Stir in the tomatoes, chili powder, turmeric and salt then add the beans and fresh chilis.
Stir well, cover and cook for around 5 minutes.
Then slowly add the yoghurt, re-cover and cook for a further 5 minutes.
Serve garnished with fresh coriander leaf.

Tips:

To save time, use frozen yardlong beans instead of fresh ones.
Soak the tamarind in hot water for at least 30 minutes before using.
If you don't have tamarind paste, you can use lemon juice or vinegar instead.
Add more or less coconut milk to achieve the desired consistency.
Serve the curry with rice, roti, or naan.

Conclusion:

Yardlong bean curry is a delicious and healthy dish that is easy to make. It is a great way to use up fresh or frozen yardlong beans. The curry is also a good source of protein, fiber, and vitamins. Serve it with rice, roti, or naan for a complete meal.