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Indian Flavored Mixed Bean Stew
I used a bunch of Indian spices here in combination with dried beans, tomatoes and yogurt... this mixed bean stew is deliciously spicy and creamy!
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 2 people
Calories per serving 709 kcal
Ingredients
- 10,5 oz 15 bean soup mix (350 g)
- 2 medium garlic cloves chopped
- 3 tbsp onion chopped
- 7 oz canned chopped tomatoes (200 g)
- 2 stalks fresh celery chopped
- 3 cups vegetable stock (720 ml)
- 4 tbsp cream or Greek yogurt
- ½ tsp curcuma powder
- ½ tsp curry powder
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tsp garam masala
- 1 dried red chili
- 2 bay leaves
- 3 tbsp vegetable oil
- salt
Instructions
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Pour the dried beans in a large bowl and add 4 cups (960 ml) of water to fully submerge the beans. Let them soak for at least 3 hours.
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Pour the vegetable oil in a large and high pan and then add the coriander seeds, cumin seeds and dried chili pepper.
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Place the pan over medium heat until the oil is hot. Fry the spices for 5 minutes. Then add the chopped onion and garlic. Also add the garam masala, curry powder, bay leaves and curcuma.
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Stir and gently fry the onion in the spices for 3 minutes. Then drain the soaked beans and add them to the pan. Season with a pinch of salt.
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Stir well. Then add the chopped tomatoes, the freshly chopped celery and the vegetable stock.
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Stir and put a lid on the pan. Bring the stew to a good boil, then turn the heat low. Let the beans simmer and stew for 90 minutes. Stir regularly. Add extra water if necessary. Once the beans are soft, then add the yogurt (or cream).
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Stir the stew well. Then check the seasoning and add extra salt or any of the spices to taste if necessary. Scoop the bean stew into large bowls and serve hot.
