Bean Curry with Roasted Potatoes
Ingredients
Potatoes
- 15 baby potatoes
- Drizzle of olive oil, or squeeze of lemon juice
- Salt to taste
Curry
- 1 tablespoon neutral cooking oil, or vegetable broth
- 1 large yellow onion
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 large tomatoes, diced
- 1 tablespoon garam masala
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1 5.3-ounce carton non-dairy yogurt (cashew, coconut, or almond)
- 1 15-ounce can tomato purée
- 2 teaspoons maple syrup
- 2 15-ounce cans beans, drained and rinsed
- 2 tablespoons fresh lime juice, plus more for serving
- Chopped cilantro
Preparation
Preheat the oven to 425ºF.
Place the potatoes in a medium saucepan with enough water to cover by about 2 inches. Bring to a boil, then reduce the heat to a simmer and cook for about 10 minutes, or until just fork tender. Drain.
Toss the potatoes with olive oil or lemon juice and roast for about 12 minutes, or until golden brown and crispy. Salt to taste.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger for about 5 minutes, or until the onion is translucent.
Add 3 tablespoons of yogurt and stir to combine.
Add the chopped tomatoes, garam masala, coriander, turmeric, and cayenne. Cook for about 4 minutes, or until the tomatoes have softened, stirring frequently.
Add 1 cup water, tomato purée, and maple syrup. Mix to combine and simmer uncovered for 5 minutes.
Stir in the beans and simmer until warmed through. Add the remaining yogurt, lime juice, and salt to taste. Garnish with chopped cilantro.
Notes
This recipe can be made oil-free by using lemon juice for the potatoes and vegetable broth for the curry.
