Use a hand blender to purée the curry sauce to the desired consistency, then check the seasoning. Stir in the mixed beans. Ladle it into warmed serving bowls. Serve with rice. Heat the coconut ...

But lashings of tadka, the torrent of spices and curry leaves ... a carb-free curd “rice” studded with masala peas. For ...

This vegetarian black bean curry is so quick and easy, you won’t believe how good it tastes. Serve with freshly cooked basmati rice, coriander leaves, plain yoghurt and lime wedges. For this ...

Then add urad dal, chana dal, hing, peanuts, red chillies, green chillies, and curry leaves in it. Saute for a few seconds so that the ingredients lose their rawness and are crisp. 5. Pour the hot ...

This dish is straight from Kerala. Lamb, potatoes, beans with loads of coconut in it. Served with steamed rice. Put the meat in a pressure cooker and add 1 onion, curry leaves and half a glass of ...

This delicious vegan bean curry recipe is spiced with flavours from ... Top with coriander leaves and fresh coconut, if using, and serve with rice or flatbreads.

Whenever I’m in need of a high-protein vegetarian/vegan dish, bean curd is the first thing that ... a good selection of banchan and a steaming bowl of rice. Vegetarians/vegans should check ...

a sprig of curry leaves, finely chopped carrot, mor milagai (dried curd chillies) pomegranate pearls, and ghee-fried cashews. Start by rinsing the boiled rice twice and placing it in a pressure ...

Fu yu (which is off-white) and naam yu (which is red) are made by soaking fresh tofu in rice wine brine for a denser and creamier texture. Because fermented bean curd gains a mild, funky smell in ...

Add the garlic and curry paste and cook ... Add the tin of beans to the pan. Make sure the squash is soft before serving. Meanwhile, cook the rice according to the instructions on the package ...