Updated on Main Course Recipes

Red Beans Curry

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There are several regional and family ways of making beans in India. We took inspiration from North and South India in developing this recipe and, we think the result is delicious. The secret of making good beans is a combination of how the spices are fried, the cooking time, and the choice of seasonings. The texture of the cooked beans should be just soft enough to absorb the flavor of aromatic spices but not overcooked and mushy.

Make your family happy by serving these beans over rice on a cold, blustery day. Trust us, they’ll thank you. A large pot of these beans also makes a great leftover dish for weeknights. Add a side dish of vegetables and some hot, steamed rice and you have a complete meal.

Red Beans Curry

A great vegan meal option packed with nutrition.
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Course Main Course
Servings 6 people

Ingredients
  

  • 2 cups dry small red beans rinsed and soaked in water overnight or two cans of red beans
  • 5 cloves garlic peeled
  • 1 in ginger peeled
  • 2 serrano peppers
  • 4 tbsp olive oil
  • 1 tsp cumin seeds
  • 2 cups onions finely chopped
  • 3 tsp red chili powder
  • 2 tomatoes finely chopped or pureed
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • 2 cups water or as needed
  • 1 tsp garam masala
  • salt per taste
  • ½ cup cilantro chopped

Extra Seasoning (optional)

  • 2 tbsp ghee or oil
  • ½ tsp cumin seeds
  • ½ tsp red chili powder
  • ½ tsp asafoetida/hing

Instructions
 

  • If using a pressure cooker, place the soaked beans and any remaining water and salt (about 2 tsp) in the pressure cooker.Add more water so that the water level is 1 inch above the beans. Close the pressure cooker and cook the beans on high heat. Once the pressure builds up, and right before the pressure cooker whistle blows, reduce the heat to low and let the beans cook for 20-30 minutes.
  • If you are cooking the beans in a pot, place the beans, salt (about 2 tsp), and 3 cups of water in a large pot and put it on a stovetop. Bring the beans to boil on medium-high heat and simmer on low heat for at least 30 minutes or until the beans are soft and cooked.
  • Once the beans are cooked, mash a few beans with the back of the spoon, and place them aside.
  • If you are using canned beans, skip all of the steps above and rinse and drain the canned beans.
  • Place the garlic, ginger, and green chilies in a blender and blend them into a paste. Set the paste aside.
  • Add the oil to a heavy bottom pot and place on medium heat. Once the oil is hot, add the cumin seeds. Let the cumin seeds sizzle for2-3 seconds and then add the onions. Sauté the onions until they are soft and brown specs start forming on the edges.
  • Add the garlic, ginger, and green chilies paste and continue to sauté for at least 3-4 minutes.
  • Add the red chili powder and sauté it for one minute. Then add the tomatoes and continue to sauté them until they are soft and mushy.
  • Now add the cumin and coriander powders and sauté for two more minutes.
  • Add the cooked beans to the sautéed spices and mix it well. Adjust the salt as necessary.
  • Add the water and bring it to a boil. Reduce the heat and let the beans simmer for at least ten more minutes.
  • Add the garam masala, mix it well, and turn the heat off.
  • Adding the extra seasoning is optional, but it adds another layer of flavor. Heat the oil or ghee in a small pan. Add the cumin seeds to the oil and let them sizzle for 2-3 seconds. Turn the heat off and then add the red chili powder and asafoetida. Immediately pour the seasonings over the cooked beans and cover the pot. Let it sit for five minutes to lock the aroma of the seasonings. Garnish it with cilantro and serve hot with steamed rice or naan.

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