Spicy curry rice with beans
4 Servings • 378 kcal / 1585 kJ, 15 g E, 7 g F, 62 g KH pro Portion
INGREDIENTS
1 onion
3 Garlic cloves
1 Piece of ginger (that. 1 cm)
1 Chilli pepper
1 small bunch of coriander
480 g canned kidney beans
1–2 teaspoons coriander
1–2 teaspoons of cumin seeds
1 Tl black sesame seeds
2 El Ghee
200 g rice
250 g canned tomato pieces
1 Teaspoon of salt
1 The Agavendicksaft
Preparation time:
that. 25 Minutes (plus cooking time)
onion, Peel and finely chop the garlic and ginger. Wash the chilli pepper, cut in half, Core and also finely chop (It is best to wear kitchen gloves). Wash the coriander, Shake dry and chop finely. Put the kidney beans in a colander, Rinse and drain. Coriander-, cumin- and grind sesame seeds in a mortar.
Heat the ghee in a saucepan, toss the spices in it. Add onion and garlic and 1 Minute, then add the rice and mix in.
tomatoes, ginger, Chili, salt, Honey and 300 Add ml of water and simmer with the lid closed and over medium heat for 20–30 minutes. If necessary, add a little water. Before serving, add the chopped coriander and stir in thoroughly.