Indian · serves 2

Spicy Two-Bean Curry

Black beans and rajma together, mashed a little so it thickens itself.

45 min Some work Vegetarian

Ingredients

  • 1/2 cup black beans, soaked overnight
  • 1/2 cup rajma, soaked overnight
  • 50g yogurt
  • 1 inch ginger, minced
  • 4 garlic cloves, minced
  • 1 tbsp tomato paste
  • A pinch of garam masala
  • 1 large onion, chopped
  • 1 capsicum, chopped
  • 2-3 green chillies, chopped
  • 1/4 cup olive oil
  • 1/4 cup parsley or coriander
  • Butter to finish

Method

  1. Pressure cook the soaked beans together with salt until they squash between your fingers.
  2. Fry onion, capsicum, ginger and garlic in oil until the onion turns clear.
  3. Tomato paste, garam masala, yogurt and chillies — a minute only, on low, or the yogurt splits.
  4. Tip into the beans and heat through.
  5. Mash a ladleful against the side of the pot. That's what makes it thick instead of soupy.
  6. Butter on top, parsley, done.

Questions people ask about Spicy Two-Bean Curry

How long does Spicy Two-Bean Curry take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of rajma in Spicy Two-Bean Curry?

Use canned kidney beans, rinsed. Skip straight to the gravy step.

Can I make Spicy Two-Bean Curry ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Spicy Two-Bean Curry vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need a pressure cooker for Spicy Two-Bean Curry?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Spicy Two-Bean Curry?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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