The Green Gram
Community Refill Shop

About the Recipe
This vegan recipe works with any selection of beans to suit your taste

Ingredients
1 small onion
garlic to taste
1 tsp ginger
tsp coriander powder
1tsp cumin powder
1tsp smoked paprika
½ tsp turmeric
1 tin tomatoes
1 tbs tomato paste
1 tin coconut milk (or cream)
kidney Beans
chickpeas
black/turtle beans
Preparation
Step 1
· In advance, rinse, soak and cook beans according to instructions (until soft).
· NB: To save time and energy try soaking and cooking beans in larger quantities and freezing some in individual bags for future use. A pressure cooker greatly reduces cooking time and energy and beans can be cooked with little or no soaking. Check advice for individual varieties.
Step 2
· Toast spices in a dry frying pan for a few minutes
· Add a small amount of vegetable oil and cook onion until soft, add garlic to taste and cook for a minute or two
· Add tinned tomatoes, previously cooked beans, coconut milk and tomato paste and cook on a low heat for 15 minutes to allow flavours to develop
Step 3
· Add vegetable stock or water if you prefer a looser consistency
· Taste and season as required
· Serve with rice