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Weeknight Vegetarian: Indian White Bean Curry + Chapati

This week: Cinco de Mayo – portobello/black bean enchiladas with creamy green chile sauce, hot corn dip, guac Roasted lemon quinoa Thai peanut noodles with tofu & veggies Roasted pineapple tacos Homemade pizza Brinner: waffles, spinach strata The way some … Read More

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This week:

Cinco de Mayo – portobello/black bean enchiladas with creamy green chile sauce, hot corn dip, guac
Roasted lemon quinoa
Thai peanut noodles with tofu & veggies
Roasted pineapple tacos
Homemade pizza
Brinner: waffles, spinach strata

The way some folks crave chicken noodle soup when they are sick? That’s how I feel about good Indian food. Even though this particular curry isn’t one my mom would make, the chapati is, and the flavors are just comforting and wholesome and…good. Just good.

Indian White Bean Curry with Chapati

adapted from here and here

Chapati

2 cups whole wheat flour

1 big pinch sea salt

3/4-1 cup warm water

Sift the flour & salt together. Pour in 3/4 cup of water and stir until it starts to come together. If it seems too dry to hold together, add more water a tablespoon at a time. Knead for about 5 minutes until dough is smooth and soft. Dough should be soft and just slightly sticky to the touch. [Alternatively, you can mix everything together in a food processor.] Let dough rest, covered, for about 30 minutes (and up to 2 hours).

Break off pieces of dough to form 10-12 balls. Heat a skillet (preferably cast iron) on medium. Roll balls of dough out until they are thin and flat and place on skillet until they puff up (about 1 minute). Flip and cook other side until slightly browned (about another 30 seconds). Spread with a bit of butter or coconut oil and keep covered until ready to eat.

White Bean Curry

2 T olive oil

1 t mustard seeds

1 medium onion

3 cloves garlic

1 t ginger powder

1.5-2 t cumin

1.5-2 t coriander

1 t turmeric

1.5-2 t chile powder

1.5-2 t salt

1 28-oz can whole peeled tomatoes

3 cups cooked white beans (I cooked dried Great Northern, but canned or cannellini would be fine)

1/2 cup cilantro, chopped

1. Heat oil in large saucepan over medium heat. When it is hot, add mustard seeds. Once they have popped (watch out for splattering!), add in onion, garlic, and ginger. Cook for one minute. Add rest of spices and stir (I have loose measurements on these because I’m Indian and like things a little spicy. If you’re wary, err on the low side and you can always add more.)

2. Add in can of tomatoes and break them up with your wooden spoon. Add in beans and let simmer for 5-10 minutes, until thickened. Garnish with cilantro and serve with chapati.