Among Regency’s recently introduced items, vindaloo curry masala is my favorite. The mixture of each spice is perfect that I have been using it not only for Indian curry, but for Japanese curry as well. I have also been using it on non-curry dishes such as fried eggs and they taste delicious with added flavor. The other day, I made red bean curry using vindaloo curry masala and I was wowed. I usually use red bean to make sweets, but I decided to give it a try. What’s good about red bean is that it doesn’t require too much cooking time, and with this particular mixed spice, I didn’t even need to add cumin seeds in the beginning. And it still tasted very good.
Tips: The image below uses red kidney bean. Enjoy your own arrangement by using the bean you fancy.
Recipe: Red Kidney Bean Curry (Rajma Masala)
Serving: 3
Ingredients
- 240g red kidney beans, cooked (boiled and simmered till soft)
- 2 large fresh tomatoes (or 400g canned tomatoes) *I used two large ripened momotaro tomatoes
- 1 clove of garlic
- 1 tablespoon grated ginger
- 1 small onion
- 2 teaspoon Regency’s vindaloo curry masala
- ½ to 1 teaspoon salt
- 400ml water
- A handful of fresh coriander (Optional)
- 1 teaspoon lemon juice
Cooking instructions
- Mince the garlic, ginger and onion, and cut the tomato and coriander into bite sizes.
- In a frying pan, heat 2 tablespoon cooking oil over medium fire and add the minced garlic and ginger. Once you start to smell their distinct aroma, add the minced onion and cook until they become translucent.
- Add the Regency’s vindaloo curry masala and stir well. Then add the cut tomato and cook until the mixture becomes paste-like.
- Once water has evaporated and what’s left in the pan is onion tomato paste, add the cooked red bean, salt and water. Cover with a lid and cook over low heat for 20 minutes or until the bean is soft.
- Five minutes before it’s ready, add the coriander and lemon juice. Stir to mix. Taste and add more salt if necessary.
- Serve and savor your beautiful bean curry!
This article was written by Chia.
I’m a freelance translator with background in biology. Upon meeting my future husband in Spain, I moved to Hong Kong to start our lives together. I’m still exploring what Hong Kong has got to offer 