Comforting Cauliflower And Pinto Beans Curry for vegan diet
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
30
minutesCooking time
1
hourI prepare a gentle and cozy vegan curry using cauliflower, pinto beans, garam masala, turmeric, and smoked paprika. The slow simmering creates a deliciously fragrant dish that is perfect for a peaceful evening meal.
Ingredients
1 cauliflower, trimmed into florets
125g pinto beans, rinsed and soaked for about 20 minutes
500ml water
255g tomatoes, chopped
1 shallot, peeled and chopped
3 garlic cloves, finely chopped
2 tbsp garam masala
½ tsp turmeric
½ tsp cayenne chilli powder
½ tsp smoked paprika
15g coconut cream
Olive oil
Sea salt flakes
Ground black pepper
Fresh coriander, finely chopped (for garnish)
Directions
- Rinse the pinto beans and soak them in water for about 20 minutes. Set aside.
- Heat a sauté pan with a little olive oil over medium heat. Add the chopped shallot and garlic, and fry until fragrant.
- Add garam masala, turmeric, cayenne chilli, and smoked paprika. Stir well and cook gently for about 1 minute until the spices become fragrant. Add a little more olive oil if needed.
- Add the chopped tomatoes and cook until they soften and release their juices.
- Add the soaked pinto beans and 500ml water. Bring to a boil, then reduce the heat, cover with a lid, and simmer for about 40 minutes.
- While the beans cook, wash and cut the cauliflower into florets.
- Once the beans are tender, stir in the coconut cream. If the sauce is too thick, add a little water.
- Add the cauliflower florets, cover, and simmer for another 20 minutes until the cauliflower is tender.
- Season with sea salt flakes and black pepper, mix well, and garnish with fresh chopped coriander. Serve hot and enjoy.
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