My Mom's Bean Curry
In the corner of India near Myanmar (Burma) live the Naga people, who I grew up with. This is one of my favorite foods they make. You want to have fresh beans plus dried-type (canned is fine). I like a mixture of bean types, maybe 3 15-oz cans, each a different kind. Kidney beans and garbanzos and butter beans, perhaps. If you like tofu, it also goes really well with this--cube it and add it at the same time as the beans. Make it mild or spicy by excluding or including the cayenne pepper.
2 T veg oil
2 t garam masala or curry powder
1 t turmeric
-->heat the spices in the oil
2-3 yellow onions, chopped
-->fry in the oil 'til browned, stirring often
--> add:
1 lb fresh beans (green, yellow, whatever)
about 5 cups or 3 cans cooked shell-type beans (if canned, rinse well)
1-2 tomatoes, chopped, or sauce
3-5 bay leaves
water to cover beans
(optional, 3-4 chopped cloves garlic, 2 t grated fresh ginger, cayenne pepper to taste)
--> cook 'til the fresh beans are done, salt to taste
--> serve on plain rice--I recommend basmati
This bean curry is just as good 2 days later.
Andy
