Sort of African, sort of not … you will love this hearty stew. Ideal served with the Fermented Rice and Lentil Dosas, (even though not strictly authentic) or the Coconut Quinoa. Just simple, filling weeknight fare. You could seriously serve it with rice, probably with South African Pap (I have yet to add a recipe for that on here) or even a naan would not offend! You do need something to mop up the gravy. Meatless Monday. YUM.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Cup dried kidney beans, soaked overnight
- 6 Garlic Cloves
- 2 red onions, peeled and halved
- Pink Salt Flakes to taste and freshly ground black pepper BUY
- 10cm piece Fresh Ginger
- 3 Red Chillie(s)
- 1 Teaspoon Ground Turmeric
- ½ Teaspoons hot paprika
- 2 dried chillies de arbol
- 2 Teaspoons Coriander Seed(s)
- 1 Teaspoon Cumin Seed(s)
- 1 Cinnamon Stick(s)
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 2 x 400 Grams Diced Tomatoes
- 1 Handful Fresh Coriander leaves, plus some more
- 1 Teaspoon garam masala
- 1 Fresh Lemon Juice
- Steamed basmati rice, for serving
Place beans, 2 cloves garlic, half of one of the onions, salt and pepper into the Thermomix bowl. Top up with water until beans are well covered.
Cook 45 min/100°C/Reverse/speed 1. Beans should be al dente.
Remove beans and set aside.
Place remaining garlic, onion, ginger, chillies, spices, and EVOO into Thermomix bowl and chop 4 sec/speed 5. Sauté 5 min/ Varoma/speed 1.
Add beans to the bowl along with remaining ingredients other than lemon juice.
Cook 30 min/100°C/Reverse/speed 1. Add lemon juice and stir through 3 sec/Reverse/speed 1. Taste and adjust seasoning.
Serve over steamed rice garnished with fresh coriander leaves.
If the beans can be smashed with the back of a fork with only a little resistance, then they are cooked. If not, cook in increments of 10 minutes or leave in a Thermo Server until cooked.