Wednesday, November 4, 2009

Spicy Kidney Beans with Tomato and Yogurt Sauce

These cold windy fall evenings are perfect for rich spicy curries. And we all know how much of a curry obsession I have so when I saw yogurt, goat cheese and kidney beans in a recipe I was all over it. This recipe is perfect so there isn't much for me to add. Three chilies made for a very spicy curry though so be warned if you like to take it easy on the heat scale.

I paired it with Helfrich Gewurtraminer and some almond naan and couldn't have been happier. It seems crazy but Gewurtraminer and curry is amazing. The wine was a easy sweet spice and fruit wine with okay body but after a few bites of curry and it just popped, making both the wine and the food that much better. Learning this fact has only helped fuel my obsession for two of my favorite things.

Spicy Kidney Beans with Tomato and Yogurt Sauce

1 1/4 cup of dried kidney beans

1 cup of yogurt
2 tablespoons of chickpea flour
1/2 cup of goat cheese, mashed with a fork

1 small clove of garlic, finely minced
1 teaspoon of sea salt
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne
3 - 4 fresh chilies, finely chopped

2 tablespoons of oil
1 inch piece of fresh ginger, peeled and finely chopped
1/2 teaspoon of asafoetida

1 large tomato, finely chopped
1 teaspoon of garam masala

2 tablespoons of fresh parsley, chopped

Soak the kidney beans overnight in enough water to cover. Drain, transfer to a medium large pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the beans are tender - roughly 1 hour. Drain the cooked beans and set aside.

Whisk together the yogurt and chickpea flour until smooth. (The chickpea flour helps to prevent the yogurt from curdling. I made my own by putting some chickpeas through the coffee grinder.) Mix in the mashed goat cheese, stirring well to make sure the cheese breaks up evenly throughout the yogurt. Stir in the garlic, salt, turmeric, cayenne, and chilies. Set aside.

Heat the oil in a medium large pan over medium heat. When hot, toss in the ginger and asafoetida and stir and fry for a few minutes. Now add the tomato and garam masala and simmer until the tomato thickens - roughly 5 minutes.

Stir in the cooked kidney beans and yogurt mixture. Bring to a boil, reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens to your desired consistency. Garish with the parsley and serve over hot rice.

Original recipe from Lisa's Kitchen Blog.

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