Aduki Beans Curry with Green Plantain & Snake Beans
Aduki beans deliver a unique earthy taste to this hearty Mauritian-style curry with snake beans (also known as yardlong beans or Chinese long beans) and green plantains.
1cupdried aduki beans[200 g] soaked overnight and left to sprout*
1/2cupred lentilsrinsed [100 g]
150gsnake beanscut into 5-cm [2-inch] pieces
1tablespooncurry powder
1/4teaspoonasafoetida(hing), optional
1tablespoonminced gingermake your own
1small/mediumonionsliced or diced (optional)
2clovesgarlicfinely chopped or minced (optional)
10 – 12 fenugreek seeds
6 – 7 curry leavesfresh or dried or substitute with 1 bay leaf
2 – 3 Roma tomatoesdiced (fresh or canned is also good)
6 – 7 sprigs fresh thymeor use 1 teaspoon of dried thyme
Salt to taste
2 – 3 tablespoonscoconutor vegetable oil
4 – 5 bunchesfresh coriandercilantro for garnish
For the rice (serve 2 - 3):
1cupbasmati rice[200 g]
1 1/2cupwater[360 ml]
Instructions
Place the whole unpeeled plantain in a pot of water on medium high heat. Boil for about 20 minutes or until the skin is soft enough to peel off.
Remove from the pan and place in a bowl of cold water to cool. Once cooled, peel the plantain and slice into slanted discs of about 5 mm (1/4 inch) thickness. Set aside.
If you can multi-task, while the plantain is boiling, you may prepare the other ingredients (cut the snake beans, tomatoes, rinse the lentils) and start making the curry as follows.
In a small bowl, mix the curry powder, asafoetida, minced ginger with a little water to make a paste.
In a large pan or cooking pot, add 1 tablespoon of oil. Turn the heat on medium-high temperature. Add the onions and garlic (if using) and saute for about 2 minutes.
Add the fenugreek seeds and curry leaves. Once they release their fragrance (about 15 seconds), add the curry paste.
Immediately add a little water if required and roast the curry paste for about 5 – 8 minutes. Keep adding a little water to avoid burning the curry paste.
Add in the red lentils followed by the adzuki beans. Add about 1 cup of water. Stir, cover and simmer for about 20 minutes. Occasionally add more water and stir as required.
In a sauté pan or skillet on medium-high heat, add one to two tablespoons of oil. Add the sliced plantains. Pan-fry until golden and crispy on one side. Flip and fry the other side. Remove from the heat and add to the curry.
In the same skillet, add a little more oil if needed. Add in the cut snake beans. Toss and pan fry for about 3 – 4 minutes. Then remove from the heat and add to the curry.
Add the diced tomatoes to the curry followed by the thyme leaves.
Stir, cover and simmer for 15 minutes.
Adjust salt to taste. Turn off the heat.
Garnish with coriander leaves (cilantro).
Serve over rice or with roti.
To cook the rice:
Rinse the rice and drain a few times until the water runs clear.
Place rice with 1 1/2 cups water in a pot.
Partially cover the pot and cook on medium heat for 15 minutes, until all the water is absorbed.
Turn off the heat. Cover the pot and let it stand for about 5 minutes.
Fluff the rice and serve warm.
Video
Notes
*To sprout the aduki beans, drain all the water and leave them in the bowl. Cover with a cheesecloth or paper towel (secure the cloth or paper towel on the bowl with an elastic band if needed). Leave the bowl on the counter. Rinse twice a day, while gently tossing the beans around in the bowl every time. Sprouting may take 2 to 3 days. Sprouted beans will cook faster than just soaked ones. So they can be used without pre-cooking in the curry. If using soaked beans only, pre- cook them for about 20 – 30 minutes.Link to original recipe - Aduki Beans Curry with Green Plantain & Snake Beans - https://veganlovlie.com/aduki-beans-curry-plantain-snake-beans/