CURRIED RED KIDNEY BEANS WITH ROASTED BUTTERNUT SQUASH

(from Nandini’s recipe box)

Prep time: 20 minutes
Cook time: 20 minutes
Serves 1 people

Categories: Grains/Peas, Sambar/Curry/Huli

Ingredients

  • For the Roasted Squash:
  • 1 small butternut or similar squash (about 1 1/2 pounds), peeled, seeded and cut into 3/4-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon garum masala
  • 1/2 tablespoon soy sauce
  • sprinkles of salt and freshly-ground black pepper
  • 1/4 cup water
  • Place the squash in a small baking pan. Measure in the garum masala and soy sauce, sprinkle on the salt and pepper. Toss gently to get everything coated. Spread out squash pieces evenly in the pan, and pour in the water. Cover tightly with foil. Bake in t
  • For the curried kidney beans:
  • 1 small white or yellow onion, peeled and diced
  • 1 1/2-inch piece of fresh ginger, peeled and then minced
  • 2 teaspoons oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 1 1/2 cups diced tomatoes, fresh or 1 15-ounce can
  • 2 tablespoons mirin, or to taste (optional)
  • 1-2 teaspoons ume boshi vinegar, to taste
  • 2-3 teaspoons soy sauce, to taste
  • 1 1/2 cups cooked kidney beans, along with some of their cooking liquid (or the contents of one 15-ounce can)
  • squeeze of fresh lemon juice
  • chopped cilantro, about 1/4 cup (half mixed in, half as garnish)

Directions

  1. Grind the seeds to a powder in a coffee grinder. If you don’t have these spices in whole seed form, you can use powdered spices, but freshly ground spices are authentic, and provide a more vivid flavor.

  2. Begin cooking by heating a roomy, thick-bottomed dutch oven-type pot. Add a little oil, then the onion and ginger. Sauté over medium heat 3-4 minutes. Add the spices. Sauté 2-3 minutes more, stirring almost constantly.

  3. Add the tomatoes, along with their juices, and simmer 3-4 minutes more.

  4. Gently stir in the beans, cover, turn down heat to low and simmer 5-6 minutes.

  5. Add the roasted squash and 1/2 the cilantro. Very gently stir these in, simmer at very low heat a few minutes more. Turn off heat, leave covered and let sit 10 minutes for flavors to meld. Serve with basmati brown rice or your grain of choice.

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