Indian Kidney Beans

Last night, when I served the Curried Brussels Sprouts, the meal needed a good protein source. We felt the Indian Kidney Beans complemented the Brussels Sprouts dish. Not that much extra work, but resulted in a savory meal. Enjoy!

Indian Kidney Beans

Ingredients:

3 tablespoons oil (I always use olive oil for vegetable dishes.)

1 medium sized onion, chopped

1 clove garlic, minced or pressed

1 whole tomato, chopped

A small piece of ginger, minced, or ½ teaspoon ground ginger

1 teaspoon chili powder

¼ teaspoon turmeric

½ teaspoon ground coriander

½ teaspoon ground cumin

Salt to taste

1 15 ounce can dark red kidney beans, drained and rinsed

1 teaspoon garam masala

Plain yogurt

Preparation:

1.                   Heat up the oil and sauté the onions until they turn golden brown.

2.                   Add the tomato. Saute until lightly cooked.

3.                   Now,  add the ginger, garlic, chili powder, turmeric, coriander and cumin.  Salt, if you wish.

4.                   Add the beans and some water to prevent the spices from sticking to the pan.

5.                   Let the whole thing simmer till the desired consistency is reached.

6.                   Finally, add the garam masala. (Never put the garam masala in the beginning or else the flavor will just evaporate.)

7.                   Serve with plain yogurt.

I became distracted from experimenting with Spanish recipes when the other Vegetarian Household grocery shopper came home with Brussels Sprouts.  Though these arrived in a bag, Brussels sprouts are so delightful to purchase on the stalk at farmers’ markets!

Brussels sprouts are cruciferous, of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi.  They contain good amounts of vitamin A, vitamin C, folic acid and dietary fiber.  They also have glucosinolates which are important phytonutrients, chemical starting points for a variety of cancer-protective substances.

(I’m sorry. I should have warned you that you will occasionally get a nutrition lesson!)

Back to the recipe.

Curried Brussels Sprouts with Potato

This recipe is pleasingly flavored. Increase the amount of the spices if you wish more taste. Please enjoy!

Curried Brussels Sprouts with Potato

          Ingredients: 

Two medium red potatoes

3 tablespoons olive oil

1 medium onion, peeled and sliced

2 cups Brussels sprouts

Two dashes turmeric

½ teaspoon cumin

Two dashes paprika

½ teaspoon ground cardamom

Two dashes ground cinnamon

3 tablespoons water or veggie broth

3 tablespoons sesame seeds

Plain yogurt

 Preparation:

1. Steam red potatoes. Microwave is convenient.
2. Trim and slice Brussels sprouts.
3. Sauté onions in olive oil in large fry pan or sauce pan. Cook until wilted.
4. Add the Brussels sprouts. Sauté with onions for a few minutes to cook the sprouts. 
5. Add all the spices and cook for a further two minutes or so, until the spices give off a deep aroma.
6. Add water or broth.
7. Slice potatoes, then, add to Brussels sprouts. Mix gently to avoid mashing the potatoes.
8. Sprinkle in Sesame seeds and cook for a couple more minutes.
9. Pour the curry into a serving bowl.
10. Serve with yogurt.