your reaction to my dinner i shared on my insta stories the other night was unreal🤯✨⭐️ i can’t resist being a food blogger for now to share this hearty curry with buckwheat crapes. Comforting,easy-digestive and SO flavorful + satisfying! here is the recipe.
VEGAN RAJMA CURRY
1 tbsp avocado oil
1 cardamom pod
a small cinnamon stick
1 bay leaf
a half small onion,finely chopped
a half clove garlic,minced
an inch of ginger
1/2 cup pureed tomatoes
1/2 tsp of ground cumin, coriander,turmeric each(plus more to taste)
a pinch of nutmeg
salt to taste
1/2 cup red kidney beans,boiled
1/3 cup vegan cream(optional),blend 5~6 cashews + 2 tbsp tofu with hot water
fresh cilantro ,chopped
1)Heat oil in a pot on a medium heat. Once hot, add the cardamom pod,cinnamon stick,bay leaf and cook for about 30 seconds until they start to pop.
2)Add the onion and cook until translucent, then add garlic and ginger and sauté until fragrant.
3)Add in tomatoes and cook for a few minutes before adding all the ground spices and salt. Let this cook for 5 minutes until tomatoes get all mushy.
4)Add the kidney beans along with enough hot water and stir to combine.
5)Bring to a simmer over medium heat, then reduce heat slightly to low, cover and gently simmer for 10-15minutes.
6)While that cooks,prepare cream(optional), by adding all ingredients to a blender and blending until creamy and smooth.
7)Add the cream and stir. Cook for 3 minutes.
8)Remove from heat and stir in cilantro.
9)Serve as is or over rice. I love serving with buckwheat crapes. Garnish with fresh cilantro and lemon juice(optional).