Kidney Beans and Potato Curry

Ingredients

Kidney beans…..……………….1/3 cup (soaked in 1 cup water for 5 hours)

Baby new potatoes……….…..6 (washed and cut in halves)
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…………….………………..1 large pod (finely chopped) 
Ginger paste…………………….¾ tea spoon
Red chilli powder….....………½ tea spoon
Rajmah masala powder…....½ tea spoon
Cumin powder……………..….½ tea spoon
Turmeric powder….………….1/6 tea spoon
Water………………………….…..2 cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions and cook until transparent.
• Now add the tomato, garlic and ginger paste. Cook for about 1 min.
• Mix in the turmeric, cumin and red chilli powder and salt and cook for half a min on medium heat.
• Now add in the kidney beans along with the water it was socked in and the additional 2 cups of water.
• Cover with a lid and cook for 45 min on low heat or until the kidney beans are tender.
• Now add the potatoes and salt for the potatoes and cook until the gravy thickens and the potatoes are cooked. Remove from heat.
• Serve hot with bread, chapatti or naan.  

Serves: 2

Kidney Beans Stuffed Bell Peppers

Ingredients

For the rice:

Rice……………….……….…½ cup
Water……………….………..2 cup
Oil…….……………………….1 table spoon
Salt to taste

For the kidney beans:

Kidney beans………….…..½ cup (soaked in 2 cup of water for 5 hrs.)
Onion………………………...1 (small, cut in juliennes)
Tomato……………..…......2 (large, roughly chopped in ½ inch chunks)
Garlic……………..............2 cloves (large, chopped)
Chilli powder…………......½ tea spoon
Garam masala powder…½ tea spoon
Water……………….………..1 cup
Oil to cook
Salt to taste

For the stuffed bell peppers:

Bell peppers…….………...2 (cut vertically into halves)
Salt to taste

Method

For the rice:

• Boil 2 cups of water in a pan along with some salt. Meanwhile place washed rice in a bowl and drizzle 1 table spoon of oil on then and mix. Make sure all the rice grains are coated with oil so that they don’t stick to each other while boiling.
• Add the rice to boiling water and cook until rice is soft. (Do not overcook the rice; the grains should still be firm). Drain the rice and keep aside.

For the kidney beans:

• Add 1 cup of water to the soaked kidney beans and boil them until soft, drain and keep aside.
• Heat some oil in a pan and sauté the garlic for ½ min.
• Add the kidney beans, chilli powder and garam masala, cook for 3 min.
• Now add the tomatoes, cook for 1 min.
• Then add the onion and salt mix well and cook for another 2 min.  Turn off the gas and keep aside.

For the stuffed bell peppers:

• Sprinkle some salt on the cut bell peppers.
• Now using table spoon stuff the bell pepper with 1-1 ½ tablespoon of rice followed by the kidney bean filling just created.
• Place the bell peppers on a non-stick tray.
• Pre-heat the oven on grill mode at 230°C. Place the tray in the oven and grill for 5 min (Make sure they are not over cooked or else they can become too soft and soggy).

Serve hot.

Chilli Turkey Dry

Ingredients

Mince turkey………………..300g

Tomato puree……...…......1 cup
Garlic…………………………..2 cloves (chopped)
Kidney beans….…………….¾ cup
Onion……………………….....1 (finely chopped)
Cumin powder………………½ tea spoon
Oregano……………………….½ tea spoon
Chilli powder………………..1½ tea spoon (heaped)
Salt to taste
Oil to cook

Method

For the kidney beans:

• Wash the kidney beans and Soak them in a bowl, in2 cups of water for 8 hours.
• Boil/cook them in the same water in which they were soaked until soft.
• Mash them within its juices in a bowl.

For the turkey:

• Heat cooking oil in pan and add onions.  Cook until transparent.
• Add garlic and cook for 1 min.
• Now add tomato puree, cumin powder, chilli powder, oregano and mashed kidney beans and cook for 3 min.
• Now add the turkey and salt to taste. Mix well.
• Cook until the turkey is cook and the mixture becomes dry.
• Sprinkle with freshly milled pepper (if required) and serve with pitta bread or naan.

Serves: 2

Note:

Increase or decrease the chilli component depending on how hot the chilli powder used is and your personal enjoyable level of chilli.