Spicy Coconut Bean Chili(Vegan)
By
Poornima Omkant
@OPAA
9
☆☆☆☆☆ 0 votes0
Ingredients
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1 bag(s)•1lb bag of 16 bean (you can find in heb store)
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1 can(s)coconut milk
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1 conion,chopped
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1 Tbspgarlic,minced
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1 Tbspginger,grated
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1 tspcumin powder
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1 tspturmeric, ground
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1 tspcumin seeds
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1 Tbspcurry powder
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2 Tbsphimalayan pink salt
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2 tspitalian seasoning
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2 Tbspgrapeseed oil
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1 tsptamarind paste
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2 smallzucchini, chopped
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2 smalljalapeno peppers, chopped
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4 largetomato, chopped
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1 ccelery, chopped
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1 tspchili powder, hot
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1 stalk(s)parsley, fresh
How to Make Spicy Coconut Bean Chili(Vegan)
- Rinse and soak full pack of 16 beans in enough water for overnight or for 5-6 hours.Drain and add fresh 8-10 cups water and pressure cook on high or medium flame for 4-5 whistles than turn off the flame
- After 10-minutes, when the pressure settles down on its own, remove the lid.
check the lentils and the consistency of the beans, it should be completely cooked and mushy - add 3-4 cups fresh water, coconut milk,red chili powder, curry powder, tamrind paste and salt. stir and mix well
- heat oil in a pan, add in cumin seeds, garlic, ginger,onion, turmeric powder, jalapeno pepper and saute for a min.
- add all the chopped veggies and mix well and cover the lid.cook for 5-6 min on medium heat.
- Transfer cooked beans from pressure cooker and
check the seasoning. Let it cook for 5-8 minutes or more till you get a creamy smooth consistency. Check and adjust the salt and spice level according to your taste. Add more water if required. - Garnish with fresh parsley and Enjoy as a soup or it goes very well with rice, quinoa or any type of bread.