Curry bean casserole

23 Aug
canned for a busy day :)

canned for a busy day 🙂

 

 

This recipe is a favourite from my college days. Every Wednesday I would go to my favourite healthy food stall for lunch. They made the most amazing bean casserole topped with basmati rice, yoghurt, bananas and fresh coriander. This recipe is my version of this great dish.

 

 

 

 

Ingredients :

· 1 sliced onion

· 300g sliced mushroom

· 1 diced celery stick

· 1 diced carrot

· 4 chopped cloves of garlic

· 1-2 inches of chopped ginger

· 2 teaspoons curry power

· 2 teaspoons ground coriander

· 3-4 teaspoons ground cumin

· 1-2 teaspoon ground turmeric

· 25-30g chopped fresh coriander

· 2-3 pints of stock

· 1-2 red chilli chopped (remove seeds)

· 4 cans of bean, of your choice (chickpeas, black beans, black-eye beans etc) rinsed

· 1 can chopped tomatoes

· salt/pepper

Method:

Heat a big pot with oil. Add onion and mushrooms, some salt and pepper, and cook on high till browned. Add garlic, ginger, celery, carrots and spices (curry, cumin, coriander, turmeric). Cook for about 3-5 min on medium heat.

Add stock. Add beans, tomatoes and chilli.

Bring to the boil and simmer for 20-25 minutes. Add fresh coriander. Let it sit to cool for 5 minutes, then serve with rice or any grain you like.

Tips:

This is best made in advance and let it sit for a day to improve the flavor.

I love to add more cumin and lots and lots of garlic. And I like mine with bit of a kick – add the seeds from the chilli.

Be careful with chilli, and always wash your hands after handing them.

When I make this recipe I often can it in old jam jars. To can the casserole:

· Wash the lids and jars then boil 4-7 min to sterilize them.

· Let jars dry.

· Add the hot casserole to the jars, leave about ½ an inch for the top, wipe the jar with a towel if you spilled any on the jar. Put the lid on tightly.

· Put the oven on high. Cook for 4-5 min.

· Take out and let cool. As the casserole cools, it will create a vacuum and seal the jar. Jars will then be air tight . They can be store as you would other sauces and jams. Use within 3-6 months.

There any may different ways of canning. YouTube is a endless resource of information and has greatvideos.

This slideshow requires JavaScript.

Advertisements

2 Responses to “Curry bean casserole”

  1. boreshaexpert August 23, 2013 at 2:11 pm #

    That looks delicious 🙂

    • Dee August 23, 2013 at 2:13 pm #

      Thanks -Eoin

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: