INDIAN TOMATO BEANS
Indiska tomatbönor
1 tablespoon butter or margarine for frying
1½ tablespoon garam masala
1 can cherry tomatoes, approx 14 oz
1 can crushed tomatoes with garlic, 14 oz
1 tablespoon fresh, grated ginger
1 can large white beans, approx 14 oz
¾ cup cooking yogurt
1 teaspoon salt
black pepper
1 bunch coriander
4 tablespoons coconut flakes (optional)
Divide the cauliflower into florets. Peel and finely chop the onion. Sauté the onion in the fat in a large saucepan, add cauliflower and garam masala and sautée for a few minutes while stirring. Add tomatoes and ginger and boil, covered, for about 8 minutes until the cauliflower has become a little tender.
Indiska tomatbönor
A quick-and-easy dish with many
wonderful flavours. Coconut gives a touch of southern India. If you don’t want it
all vegetarian, you can serve with chicken.
4 servings
½ head of cauliflower, approx 14 oz
1 onion1 tablespoon butter or margarine for frying
1½ tablespoon garam masala
1 can cherry tomatoes, approx 14 oz
1 can crushed tomatoes with garlic, 14 oz
1 tablespoon fresh, grated ginger
1 can large white beans, approx 14 oz
¾ cup cooking yogurt
1 teaspoon salt
black pepper
1 bunch coriander
4 tablespoons coconut flakes (optional)
Divide the cauliflower into florets. Peel and finely chop the onion. Sauté the onion in the fat in a large saucepan, add cauliflower and garam masala and sautée for a few minutes while stirring. Add tomatoes and ginger and boil, covered, for about 8 minutes until the cauliflower has become a little tender.
Rinse the beans and blend them in.
Remove the saucepan from heat and add half of the yogurt. Flavour to taste with
salt and pepper and sprinkle with coriander.
Serve the casserole with basmati
rice, remaining yogurt and flaked coconut if desired.
Enjoy!
Bella
No comments:
Post a Comment