Red kidney bean and buckwheat curry

.
.









For a medium / hot curry, prepare:


(1) In a small bowl – 4 cardamon pods 1 cinnamon stick


Ginger garlic paste (blend together 2 tsp fresh ginger, 5 garlic cloves, half tsp water)


(2) In a small bowl – 2 tsp fennel powder, 2 tsp dried ginger, 1 tsp easy mixed chillies (or use 1 fresh green chilli), half tsp chilli powder, pinch asafoetida


1 finely chopped white onion


1 floret of broccoli cut into long thin slices (stalks included)


Gently brush clean 2 chestnut mushrooms and cut into long thin slices


Half 1 baby sweetcorn lengthways and cut again to make 4 pieces


2tbsp tomato puree


Drain 1 large 454g can of red kidney beans





Heat 2tbsp rapeseed oil and add the cardamom pods and cinnamon stick pieces and fry for a minute on low heat.


Add the ginger garlic paste and fry for 30 seconds.


Increase heat to medium and add the chopped onion and cook for 7 minutes stirring intermittently.


Add the 2tbsp tomato puree, broccoli, mushrooms and baby corn and stir for 2 minutes.


Add the drained red kidney beans, 2 tbsp buckwheat grains and the contents of small bowl (2) and stir well for 1 minute.


Add 150ml water, bring to the boil then reduce the heat to low and cook for 20 minutes with a lid on.
Remove and discard the cinnamon sticks.


Crush some of the beans with the back of a spoon before serving with shop bought papad.
.
.
I like to try new to me and different meat cuts. Here's a few recent recipes using ostrich and kangaroo steaks.
.

ot pepper thick kangaroo steaks with pan fried maple pepper veg

.

.

Fillet steak with 3 onion pan fried cake

Brownies for one

October recipes –

Kangeroo steaks with rosemary garlic butter

Ostrich steak with onion bhaji

.
Latest February recipe:
Turkey Shepherd’s pie with a kick