Butterbean, red pea and lentil curry

It's a huge honour for me to be hosting My Legume Love Affair cooking challenge edition #102 this month. Today's recipe is my entry for the challenge and it's quite full of legumes. It contains butterbeans, red fox maple peas and red lentils all cooked together with some warming curry flavours. These different pulses give it a really nice texture and of course it's high in protein too. I served the curry with yellow rice and it was just the perfect dinner. This is my kind of dish especially in the winter, and it's vegan.

Butterbean, red pea and lentil curry

Ingredients

1 can / 240 g butterbeans

1 cup cooked red fox maple peas

1 cup cooked red lentils

1 onion

2 garlic cloves

4 small red chillies

2 cm fresh ginger

1 tbsp vegetable oil

1 tbsp garam masala spice mix

200 g vine tomatoes

160 ml coconut cream

1 tsp turmeric

1 tbsp ground fenugreek seeds

1 tbsp curry leaves

2 tbsp tomato purée

Bunch of fresh coriander

Yellow rice on the side (turmeric, cloves and onion seeds)

Method

Chop the onion, garlic, chillies and ginger finely. Start cooking the onions in vegetable oil until browned. Then add the garlic, chillies and ginger.

Mix in the garam masala and cook for a couple of minutes.

Chop the vine tomatoes coarsely and add them to the pan. Cook them down under the lid for about 10 minutes.

Then add the coconut cream to the panfollowed by the seasoning and the cooked beans, peas and lentils.

Let simmer and the flavours blend until you are happy with the dish.

In the meanwhile prepare the yellow rice by cooking some basmati rice with turmeric and adding cloves and onion seeds to it for serving.

Serve the curry with the rice and enjoy!

So here is my My Legume Love Affair post for December. The event was originally created by Susan from Well Seasoned Cook and now hosted by Lisa from Lisa's Kitchen with monthly variating co-hosts. Please do take part, if you have the possibility, it's great fun!

Have further a nice week!

Your VegHog