Sunday, 25 September 2011

Curried Three Bean Stew

When I say three beans, what I actually mean is leftover chickpeas, kidney beans and lentils after re-hydrating and cooking them for other dishes.

In our house, we're trying to be more 'green' and keep wastage to a minimum so rather than let these wonderful ingredients go to waste, I did a bit of a 'throw it all in a pot and hope for the best' kind of thing....

Turned out pretty darn good too.

Curried Three Bean Stew

Ingredients are as specific as can be as it was kind of a stab in the dark and all pulses/legumes were already cooked as they were previously dried.

Serves 3-4ish

300g chickpeas (equal to around one can I'd say)
75g brown lentils
250g kidney beans
100g spinach, frozen
1 vegetable stock cube
2 cloves of garlic, left whole but crushed slightly
1 red chilli, sliced in half
2 bay leaves
1 cinnamon stick
5 cardamom pods
1tbsp tomato puree
1tsp garam masala
1/2tsp cumin, ground
1/2tsp coriander, ground
pinch fennel seeds
salt and pepper

Place all ingredients into a large pan or slow cooker, pour in enough boiling water to cover ingredients and to give you enough broth.
Cook on slow (or very gentle simmer) for about 6 hours.
Before serving, remove garlic, chilli, cinnamon stick, bay leaves and cardamom pods.

Enjoy, then mop up the juices with a nice chunk of fresh bread.

I have a week off from work next week (hurrah) so I'll be indulging in some cooking, taking some nice walks, actually cleaning my car instead of talking about it and hopefully doing a spot of studying too.  If the weather's nice, I may have a venture to London and do a bit of shopping too.
Time for a cuppa I think now.

1 comment:

  1. That looks so tasty- I love that sort of thing now the weather is turning cooler.