Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, broad beans in coconut curry. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Broad beans in Coconut curry is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Broad beans in Coconut curry is something which I have loved my whole life.

Mung Bean Curry - A warm and spicy vegan curry made with mung beans (moong dal). Enjoy as a soup or serve with warm naan for a more substantial This healthy vegan curry is packed with Indian flavours, coconut milk, cilantro, and lime. It's incredibly easy and can be made in the Instant Pot or on.

To get started with this particular recipe, we must prepare a few ingredients. You can have broad beans in coconut curry using 13 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Broad beans in Coconut curry:

1. Take 1 cup broad beans , soaked, sprouted and peeled (instructions below)
2. Take 1 tablespoon ghee
3. Get 1 teaspoon jeera / cumin seeds
4. Make ready 6 - 8 curry leaves
5. Prepare 1 onion medium , chopped
6. Prepare 1/4 teaspoon turmeric
7. Prepare 1/4 teaspoon asafoetida
8. Make ready 1 teaspoon chilli powder
9. Prepare 1/2 cup water warm
10. Make ready 3 kokum tamarind petals or
11. Take to taste salt
12. Prepare 200 ml coconut milk thick
13. Make ready coriander chopped for garnish

This chickpea dish is vegetarian, vegan, gluten-free, and tastes amazing served over rice! This flavorful dish is packed with fiber and lean protein. BLACK BEANS COCONUT CURRY - INDIAN VEGETARIAN RECIPE This black beans coconut curry is a healthy addition to any diet. You can use either dry or canned beans.

Instructions to make Broad beans in Coconut curry:

1. To soak, sprout and peel the beans:
2. Wash the val beans and soak it in double amount of water for overnight or 8-10 hours.
3. Drain the water in the morning and wash in again with fresh water.
4. Wrap it in a muslin cloth or keep it in an airtight box and keep it covered in a warm place for atleast 24 hours to sprout well.
5. When the beans are well sprouted, soak them in warm water for half hour to hydrate the beans and ease the peeling.
6. To peel, immerse your hand in the same warm water which you have soaked the beans, hold each val bean between your thumb and index finger, and slide the skin off in water (try not to rupture the sprout) and keep the peeled val bean in a plate. Peeling in water will be easy as compared to in a plate. It's quite easy once you have peeled a few.
7. Once all the val beans are peeled, rinse the beans once and keep aside.
8. To make the curry:
9. On a medium flame, heat ghee in a deep skillet/pan and then add jeera, curry leaves, onion and fry till the onions are translucent.
10. Add turmeric, hing/asafoetida and chilli powder and mix well.
11. Add the val beans now and stir gently to mix it well with spices, keep the flame slow, then add water and kokum/tamarind and salt, then cover for a few minutes so that the val beans are cooked well.
12. You have to keep checking so that the val beans does not turn mushy, when its tender, its just right.
13. Lastly, pour the coconut milk while stirring well (and carefully as the beans are tender), check the consistency and adjust the seasoning. Let it boil for 2 minutes.
14. Garnish with coriander leaves before serving.

I have used broad beans here as they are in season now. Add lime juice and check seasoning. We loved the kidney bean and coconut curry, a recipe hailing from the culinary traditions of Chad — although you'll find similar dishes of beans stewed in Kidney beans are typically confined to chili, but they are surprisingly right at home in this Chadian bean and coconut dish. The base of the dish is. We always make avarakkai poriyal simply with coconut, moong dal as we make most of the poriyals.

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