Category: Curries
Rating: 3.29
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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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

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