About:

This is a delectant protein rich curry with rose cocoa beans. I first soaked the cocoa beans overnight and cooked beans simmered in the tomato sauce with the blend of spices.

I served this with Mexican Cilantro and Parsley rice (recipe link). Make it as a meal by adding salsa (Recipe link)

Health Benefits:

Rose coco beans have high levels of soluble fibre makes them beneficial in reducing cholesterol and blood sugar levels in humans. Loaded with nutrients, they are used in various cuisines and are a key ingredient served cold in salads or hot in delicious curries

Yields-4-6 servings
Preparation time-10 minutes
Cooking time-30 minutes

Ingredients:

• Cooked/canned rose cocoa beans-3cups (if using canned rinse and drain thoroughly to remove sodium content)
• Olive oil-1tbsp
• Minced ginger-12tsp
• Minced garlic-3cloves
• Chopped onion-1medium
• Diced tomatoes-1medium
• Tomato puree-1/2cup
• Chopped green chilli-1
• Ground cumin-1tsp
• Ground coriander-1tsp
• Cumin seeds-1/2tsp
• Turmeric powder-1/4tsp
• Paprika/cayenne – 1/2tsp
• Salt- to taste
• Vegetable stock/water-2cups
• Chopped cilantro/parsley- a handful

Procedure:

• Heat oil in a deep sauce pan over medium heat, add cumin seeds, ginger, garlic, onion, green chilli and let sizzle for one minutes.
• Add the tomato sauce, salt and dry spices (ground cumin, coriander, cayenne/paprika) and cook for an additional five minutes, stirring frequently.
• Add cooked kidney beans with water and vegetable stock and chopped tomatoes. Bring it to a boil.
• Then simmer for 10-12 minutes. Once the curry is cooked well and heated through.
• Remove from heat. Garnish with cilantro and serve with steamed rice or Mexican rice

Note:

• Spices can be personalised as per the taste.