SPICY BEAN CURRY

Ingredients:

2 cups yellow beans (soup beans)*
1 large onion, sliced fine
1 tomato, diced
½ cup cashew nuts**
1 tablespoon vegetable oil
½ cup yoghurt or coconut milk
2 tablespoon Himalaya Gourmet Hot Bengal Curry

Method:

Soak beans in about 6 cups of water for two hours, then boil until soft. Set aside. In a pan, fry onions in vegetable oil. Add tomato, cooked beans, Himalaya Gourmet Hot Bengal Curry, cashew nuts, salt and simmer for 10 minutes.

Stir in the coconut milk or yoghurt. Serve with warm bread.

*Substitute with a can of white kidney beans. Drain well, then add ½ cup of water. You could use a can of chick peas or any white beans.

**Could be substituted with 1 cup of cooked pumpkin.

Serves 6

ALOO GOBHI

Ingredients

2 cup chopped cauliflower/gobhi
½ cup diced potatoes
2 tbsp. vegetable oil
1 large onion
1 large tomato
3 tbsp. Himalaya Gourmet Hot Bengal Curry
½ cup coconut milk
1 cup water

Method:

Fry onion in vegetable oil, add tomato. Add Himalaya Gourmet Hot Bengal Masala Paste and chopped cauliflower and potatoes. Add water, salt and stir. Cover and cook till the potatoes and cauliflower are cooked and tender. Add coconut milk. Serve aloo gobi hot with rotis, naan or steamed rice.

Dark bean curry

Made with any dark brown beans or lentils

Ingredients:

2 cups dark beans *

1 large onion, sliced fine.

1 tomato, diced

1-tablespoon vegetable oil;

½ cup yoghurt or coconut milk;

2 tbsps. Himalaya Gourmet Hot Bengal Curry.

Method: Soak beans in about 6 cups of water for two hours,

than boil until soft. Set aside.

In a pan, fry onions in vegetable oil. Add tomato, cooked beans, Himalaya Gourmet Hot Bengal Curry and salt. Simmer for 10 minutes. Stir in the coconut milk or yogurt. Serve with warm bread.

*Substitute with a can of beans, drain well, then add ½ cup of water.

For slightly minder curry add 1 cup of diced squash.

Serves 6.