Indian bean curry

Ingredients for 3 servings:

• 420 g beans (seeds) from jar or can (red, white or green)
• 2 tbsp oil, or clarified butter
• 2 onions, cut into fine rings
• 2 garlic cloves, peeled and chopped
• 2 cm ginger root, peeled and chopped
• 2 bay leaves
• 5 cm cinnamon, whole
• 3 cardamom pods
• ½ tsp chili powder
• ¾ tsp ground turmeric
• ½ tsp salt
• 3 m.-large tomato(s)
• 100 ml water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

can be cooked with canned beans or dried beans

Rinse the beans from the jar or can and drain well. (Alternatively, soak 200g of dried beans in water overnight and cook for about 1 hour until soft.) Heat oil or clarified butter. Roast the bay leaf, cinnamon stick, and cardamom for about 1 minute. Add the onion, garlic, and ginger and fry until light brown. Add the chili and turmeric and fry briefly. Add the salt, tomatoes, and beans and bring to a boil. Add water and simmer gently for about 5 minutes. Season with salt, if desired. Serve with rice or flatbread.