Sweet and Spicy Curry
with Kashmiri Chile & Warm Chapati Bread
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INGREDIENTS
- ½ cup mung beans
- Fresh ginger
- 1 potato
- 4 oz green beans
- 2 cloves garlic
- ¼ cup shredded coconut
- 2 tbsp tomato paste
- ¼ cup tamarind chutney
- 2 tsp curry powder
- 2 tsp Kashmiri chile powder
- 1 can coconut milk
- 2 pieces chapati bread
- vegetable oil*
- Salt*
- *Not Included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Preheat the oven to 400°F. Place the mung beans in a small saucepan with 2 cups cold water over high heat. Bring to a boil, reduce heat to medium, and simmer, undisturbed, until the mung beans are soft and begin to break down, about 30 to 35 minutes. If your mung beans are still a bit tough when the time is up, leave the saucepan covered for an additional 5 minutes.
Peel and roughly chop the ginger. Peel and dice the potato. Halve the green beans.
Add the diced potato and green beans to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until tender and browned in places, about 20 to 22 minutes.
In a blender or food processor, combine the chopped ginger, garlic cloves, shredded coconut, tomato paste, tamarind chutney, curry powder, ¾ tsp salt, ¼ cup water, and as much of the Kashmiri chile powder as you’d like. Blend the curry paste until smooth, scraping down the sides of the blender as necessary.
Place a medium saucepan over medium heat with 1 tbsp vegetable or coconut oil. Once hot, add the curry paste and cook, stirring constantly, until fragrant and toasted, about 2 to 3 minutes. Add the coconut milk and 1/2 cup water. Bring the sauce to a simmer and cook until slightly thickened, about 5 to 7 minutes.
Place the chapati bread in the oven to warm for a moment. Add the roasted potatoes and green beans to the curry sauce. Divide the mung beans between bowls and top with the sweet and spicy curry. Serve with warm chapati bread.