Thursday, January 31, 2013

Vegan Swiss Chard with Red Kidney Bean curry

Simple curries that combine some type of green with some kind of lentils or beans are my favorite kind for a simple meal. Not only do these curries combine the goodness of the veggies with the fiber and protein of the beans/lentils but also these tend to be quicker since I can skip making a separate dhal/ sambar or something similar to complete the meal. Just make some rice or some kind of Indian flat bread on the side and voila........a complete meal:)

This curry that I rustled up in under thirty minutes definitely falls under this category. It was something I came up with on an impulse with the ingredients I had in my veggie drawer and pantry. I used canned beans and red swiss chard and used some chick pea flour (besan) to give the curry a little touch of creaminess. We loved this curry and I plan to make it more often from now on. If a simple, nutritious curry is what you are craving, give this curry a try and tell me what you think :)

Swiss chard with Red Kidney Bean curry | Veg Inspirations

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Ingredients and Method to make Swiss chard with red kidney bean curry
1 bunch of red swiss chard rinsed and drained and cut into 1/4 inch pieces
1 15oz can of red kidney bean drained and rinsed
1 large red onion cut fine
3 Indian or Thai green chilies cut fine (or to taste)
1/2 inch piece of ginger minced
2 tbsp oil
salt to taste
1/2 tsp garam masala (or any other curry powder )
For the recipe of garam masala check out this link
1/4 tsp amchur powder (dried mango powder)
2 tbsp chick pea flour (besan/ kadalai maavu) + 1/4 cup water

Prep the vegetables and keep aside. Heat oil in a heavy bottomed pan, add onion and saute until the onions turn transparent. Add green chilies and minced ginger and stir a few times.

Add swiss chard, salt to taste and a little water and allow the swiss chard to cook until soft. Add drained kidney beans, garam masala, dried mango powder and a little more water if required and allow it to simmer for just another minute or two.

Finally add chick pea flour + water, adjust water if required to achieve required consistency to this curry and allow to simmer for a few minutes for the flavors to mingle.
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Serve hot with  plain steamed rice/pulao/jeera rice or any kind of Indian flat bread like phulkas/ rotis/ naan etc.

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