Indian Vegetarian Curry

My good neighbour, Zee shared with me how to make a vegetarian curry dish. Zee is of Indian descent but she was born in Kenya. The Vegetarian Curry dish is a very versatile recipe as you can use an assortment of ingredients.

For this recipe, Zee used kidney beans and cassava. Cassava is grown for its enlarged starch-filled roots, which contains a high concentration of starch. Cassava is used much like potato.

Click on link below for Ingredients and Cooking Instructions.

Ingredients

• 1 cup kidney beans, soaked overnight and parboiled
• 2 cups cassava, cut into bite-size and parboiled, saving the boiling water
• 1 medium onion, chopped
• a few tablespoons of crushed tomatoes
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon tumeric powder
• 1/2 teaspoon chilli powder
• 1 tablespoon lemon juice
• 1 teaspoon parsley flakes, chopped
• salt and pepper to taste.

Instructions

First, Zee sauteed the onions on low heat with 2 tablespoons of oil until the onion is soft. Once the onion is soften, Zee added the spices like cumin seeds, chilli powder, tumeric, black pepper and lemon juice. Zee fried the spices with the onions until they are fragrant.

The kidney beans are added next. You can substitute any kinds of beans you preferred.

Next to go in is the crushed tomatoes. You may use fresh or canned ones. She added some of the cassava boiling water to the mixture and simmer for about two minutes.

Finally, she added the cassava. If it’s too dry, you can add some more of the cassava boiling water. Cover and simmer for another few minutes and just before serving, add some parsley flakes.

You may cook this dish with cauliflower, potato, green peas, etc. Try this Indian Vegetarian Curry for a change.

• Cassava
• Curry
• Recipe