Category: Curries
Rating: 3.50
Servings: 4


3 tablespoon butter
1 large onion, chopped
2 centiliter garlic, finely chopped
1 teaspoon fresh ginger root
1 large tomato, chopped
1/2 teaspoon turmeric
1 pinch cayenne or to taste
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon garam masala
3/4 cup half and half (10%) cream
1 cup vegetable stock
19 oz can black-eyed peas
1 tablespoon chopped fresh coriander
1 teaspoon finely slivered fresh ginger
1 root

Directions: How to Cook New Sidhartha's Bean Curry

Heat butter in large skillet over medium-high heat. Add onion; saute 5 minutes or until golden brown. Stir in garlic and chopped ginger root; stir-fry for 30 seconds. Add tomato; stir-fry 2 minutes. Stir in turmeric, cayenne, salt, paprika, garam masala; stir-fry 30 seconds. Add cream, stock and peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in coriander and slivered ginger root. Serve immediately with rice, chapati or naan. From New Sidhartha Restaurant, 1423 Gerrard St. E., Toronto, Ontario.

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Mixed Vegetable Curry
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Mild Curry Base

Recent comments and reviews for this recipe:

mili writes:

Hmm...Sounds interesting! I'm going to give it a shot! I have a bag full of fresh beans from the farmer's market.

Posted on 26 Mar 2009, 16:48 ET

Jeffari writes:

Not usually a fan of meals with no meat, but this is delicious. It will make it's way into my menu rotation.

Posted on 26 Jun 2010, 13:17 ET

Kelly writes:

This is a really yummy recipe. If you don't know what to serve your guests, this will do the trick! I'm not particularly adept at cooking Indian food, but this recipe is really easy to follow are turns out every time. I just use 2% or coconut milk instead of the half and half cream and it still tastes great!

Posted on 14 May 2015, 12:55 ET

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