Sweet & Spicy Kashmiri Curry
with Japanese Yam and Green Beans
The term “Kashmiri chile” is actually somewhat of a misnomer. Due to the extremely small quantity of chiles grown in the Kashmir region of India, which is typically reserved for local consumption only, most Kashmiri chile powder isn’t made with “true” Kashmiri chiles. Ours is made using finely ground red chiles from India and it brings rich red color and moderate heat to this homemade curry paste.
INGREDIENTS
- ½ cup mung beans
- 1 oz fresh ginger
- 2 garlic cloves
- 1 Japanese yam
- 4 oz green beans
- 1 tbsp tomato powder
- ¼ cup toasted coconut
- ¼ cup tamarind chutney
- 1 tsp turbinado sugar
- 2 tsp curry powder
- 2 tsp Kashmiri chile powder
- 5.5 oz coconut milk
- 1 lime
- ¼ cup sliced almonds
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
INSTRUCTIONS
Preheat the oven to 400°F. Place the mung beans in a small saucepan with 1⅓ 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 25 to 30 minutes. If the mung beans are still tough after 30 minutes, cover, remove from heat, and let sit for an additional 5 minutes.
Peel and roughly chop the ginger. Peel the garlic. Chop the unpeeled yam into 1 inch cubes. Halve the green beans.
Add the cubed yam and halved 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 18 to 20 minutes.
In a blender or food processor, combine the chopped ginger, garlic, tomato powder, coconut, tamarind chutney, sugar, curry powder, ¾ tsp salt, ½ 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 1 to 2 minutes. Add the coconut milk and bring the sauce to a simmer. Cook until slightly thickened, about 2 to 3 minutes.
Halve the lime and cut half into wedges. Add the roasted yam and roasted green beans to the curry along with the juice from half the lime. Divide the mung beans between bowls and top with the sweet & spicy Kashmiri curry. Sprinkle with almonds and serve with lime wedges. Enjoy!
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