A delicious Indian-style curried bean side dish that you make using your home-canned goods.
Nice served with one of your home-canned chutneys.
(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)
This recipe uses:
- 1 tablespoon oil
- 3 cm gingerroot (fresh, grated. 1 inch)
- 1 tablespoon curry powder
- 3 cloves garlic (peeled and minced)
- 1 half-litre jar Minnesota mix (pint jar)
- 1 half-litre jar home-canned chickpeas (pint jar)
- 1 half-litre jar home-canned okra (pint jar)
- 1 half-litre jar home-canned greens (pint jar. Kale, spinach, Swiss chard, etc.)
- coriander (aka cilantro. Fresh. Optional. )
Heat oil in frying pan.
Add ginger, curry powder and garlic. Sauté for two or three minutes.
Add the jar of tomatoes.
Simmer for about 5 minutes, to drive off excess water.
Add the remaining ingredients, well-drained.
[Optional] Just before serving, stir in some fresh, washed coriander leaves.
- Instead of the fresh grated ginger and minced garlic, you would use 1 tablespoon of each from a jar of minced ginger, and garlic. Or instead, you could just use some onion powder (probably best to give the ground ginger a miss; totally different taste.)
- Instead of the Minnesota Mix, you can use regular crushed tomatoes. If you do, you may want to add some onion, or onion powder.
- The greens can be spinach, kale, mixed greens, etc. We used kale.
- Instead of curry powder, you could use your own mix of turmeric, ground dried coriander and ground dried cumin.
- If you don’t have fresh coriander to hand, you can omit, or use a tablespoon or so of coriander from a tube. Fresh coriander leaves actually freeze well. Just wash, roll up in a plastic bag, seal, and secure the rolled-up bag in a tube with an elastic. Use for cooking. This can be more practical than trying to keep fresh in the house.
Per 1 cup (250 g / 8 oz)
- 485 calories, 153 mg sodium
* Nutrition info provided by https://caloriecount.about.com