Mandikat's White Bean Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 217.2
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 381.2 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 7.4 g
- Protein: 8.3 g
View full nutritional breakdown of Mandikat's White Bean Curry calories by ingredient
Introduction
This is a VERY hearty curry-esque dish, great for rainy and snowy days. Make sure you have small bowls, because you'll be tempted to get seconds. :) This is a VERY hearty curry-esque dish, great for rainy and snowy days. Make sure you have small bowls, because you'll be tempted to get seconds. :)Number of Servings: 6
Ingredients
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1 cup chopped onions
1 chopped yellow bell pepper (red is also fine)
4 julliened roma tomatoes
1 can white beans (great northern if you got 'em!)
1 can butter beans
1 cup tomato sauce (homemade is ideal.. mmm)
1/2 cup coconut milk (full fat is best)
Curry powder (or cumin, turmeric, toasted cardamom or coriander) to taste
Chili powder to taste
3 cloves garlic
1/2 cup dried quinoa
Directions
For the record, this isn't authentically indian or anything, I just couldn't think of a better category. It's straight out of my head.
Alriiight!
So, saute 1 cup of chopped onions in a rather large pan. (yes, the whole recipe is going to be like this. Sorry.) Once the onions are just hinting at a sweat, add the chopped bell pepper until they're basking in one another. Now would be a good time to add a smidge of that curry powder (not all of it)...
Once the peppers and onions are on the soft side, add the can of RINSED white beans and RINSED butter beans.. If you don't rinse them, they get very... well, beany. I'm usually going for tomato-cream here, so it's up to you. Turn the stove down.
Boil about two cups of water and add the quinoa once it's boiling.. It'll take a while to fluff up, so just let it. It's pretty low maintenance. You'll be serving the sauce on top of this quinoa, so make it whenever you'd like.
As soon as you have a nice medley going (the beans don't really need to cook, but you can stir them up a bit and make sure the flavors are picking one another up), add the roma tomatoes and stir. Before the tomatoes have too much time to really soften, add the tomato sauce. You can use more or less sauce depending on how thick/thin you like your sauces.
Now is the time to add the spices. Add them all to taste. At this point, the calories are mainly in the beans, so feel free to avoid them if you're counting the calories of your samples. Add the garlic (prepare it how you like - I occasionally mince it, but I've been doing very very thin slices lately as well).. Add the curry and chili powders until it tastes to your liking (I will occasionally add ginger or clove to this, depending on my mood. If you have garam masala, even better)
Once it tastes to your liking, add the half-can of coconut milk. Again, more or less if you'd prefer it to be more creamy or less caloric. After adding the coconut milk, all you need to do is wait for it all to get nice and hot. Pour the sauce over the quinoa and voilą! Supper!
I have this as making 6 servings.
This is a pretty filling dish, but it sneaks up on you. I recommend using very small dishes. It's fantastic as leftovers (just make sure to heat them up! It's terrible cold!!)
Number of Servings: 6
Recipe submitted by SparkPeople user THEMANDIKAT.
Alriiight!
So, saute 1 cup of chopped onions in a rather large pan. (yes, the whole recipe is going to be like this. Sorry.) Once the onions are just hinting at a sweat, add the chopped bell pepper until they're basking in one another. Now would be a good time to add a smidge of that curry powder (not all of it)...
Once the peppers and onions are on the soft side, add the can of RINSED white beans and RINSED butter beans.. If you don't rinse them, they get very... well, beany. I'm usually going for tomato-cream here, so it's up to you. Turn the stove down.
Boil about two cups of water and add the quinoa once it's boiling.. It'll take a while to fluff up, so just let it. It's pretty low maintenance. You'll be serving the sauce on top of this quinoa, so make it whenever you'd like.
As soon as you have a nice medley going (the beans don't really need to cook, but you can stir them up a bit and make sure the flavors are picking one another up), add the roma tomatoes and stir. Before the tomatoes have too much time to really soften, add the tomato sauce. You can use more or less sauce depending on how thick/thin you like your sauces.
Now is the time to add the spices. Add them all to taste. At this point, the calories are mainly in the beans, so feel free to avoid them if you're counting the calories of your samples. Add the garlic (prepare it how you like - I occasionally mince it, but I've been doing very very thin slices lately as well).. Add the curry and chili powders until it tastes to your liking (I will occasionally add ginger or clove to this, depending on my mood. If you have garam masala, even better)
Once it tastes to your liking, add the half-can of coconut milk. Again, more or less if you'd prefer it to be more creamy or less caloric. After adding the coconut milk, all you need to do is wait for it all to get nice and hot. Pour the sauce over the quinoa and voilą! Supper!
I have this as making 6 servings.
This is a pretty filling dish, but it sneaks up on you. I recommend using very small dishes. It's fantastic as leftovers (just make sure to heat them up! It's terrible cold!!)
Number of Servings: 6
Recipe submitted by SparkPeople user THEMANDIKAT.
Member Ratings For This Recipe
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CD6343714
I am salivating!!!!!!!!!! Have to definitely try this as I have all t in stock and love curry! - 3/3/11
Reply from THEMANDIKAT (3/3/11)
Oooh, let me know how it goes!
I didn't account for cooking oil.. I usually don't use any, but the last time I made this, I used a basil-infused olive oil.. It was really delicious!