For some reason, I find it really hard to source black beans here in Hamburg. I know all the Turkish/Asian stores have them, but I usually have to drive a bit and battle for a parking spot big enough to fit our FRV……for a loooong time, nothing could convince me the effort was worth it. Then, a health store opened up up the road from us! I popped in earlier this week and was thrilled to find a pack of dried black beans!
So I trolled the Internet to see what I could whip up with these little babies, the pack of frozen spinach and a pack of carrots I had in the fridge. I came across this recipe on Connoiseurus veg (really, how clever is that name?!) and adapted it to make it oil free and used up all the veg I had left.
- 2 onion, diced
- 6 garlic cloves, minced
- 2 tsp. fresh grated ginger
- 3 green (indian) chilis, minced/sliced (deseed for a milder version)
- 2 cups dried black beans (or 4 cans of cooked black beans if you can find them), soaked and cooked
- 500 g pack of frozen spinach, thawed
- 6 small – medium carrots, chopped
- 3 tomatoes chopped or diced (I was hungry so went for chopped!)
- 4 tbsp. lime juice (I ran out of lime so used a concentrate instead)
- 2x 400ml cans coconut milk
- ½ cup water
- 2 tbsp. roasted sambar powder (or garam masala)
- 1 tbsp thai curry paste of your choice (I used green)
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cardamom
- chili powder (optional or to taste)
- Pepper to taste
- optional: 1/2 cup fresh coriander (I had none, so left it out)
- In a pot, add the coconut milk with water. Allow it to heat thoroughly but not boil.
- Add the thai paste and allow the paste to dissolve.
- Add the carrots, onion, garlic, ginger, chili. Cook for about 5 minutes.
- Add the tomatoes, beans and lime juice and cook for a few minutes.
- Add the spices (sambar powder/garam masala, coriander, cardamom and chili powder). Bring to a simmer and lower heat. Allow to simmer over low heat for 10 minutes.
- Stir in spinach and cook until heated thoroughly.
- Season with pepper and add the coriander.
Serve with your grain of choice (I went with spelt).
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