Buttered Black Turtle Bean Curry
For my first trick, did you know that if you count the numerical value of a deck of cards, using 11 for a Jack, 12 for a Queen, and 13 for a King plus one for the Joker, it adds up to 365, the number of days in a year?
Now count the black beans in this bowl… a correlation? Perhaps…
The real trick is that this week’s Buttered Black Beans recipe can be pulled out of your sleeve at a moment’s notice and is a delicious side dish for any audience. Just like the best magic tricks, however, planning ahead and soaking the beans overnight is a small sacrifice for an even-more-delicious buttery black bean curry!
Cook the black beans – In a 4 quart lidded saucepan, cook the black turtle beans in unsalted water for about an hour, or until tender. Drain.
Make the curry – Add the shallot, ginger, garlic, chipotle chili, garam masala, cumin, ancho chili powder, sea salt and turmeric to a food processor. Pulse until a smooth paste is formed.
Melt the butter in a large skillet over medium heat. Add the mustard seeds and cook until fragrant, about 1 minute. Add the curry paste and cook for 5-7 minutes. Add the tomatoes, coconut milk and cooked black beans. Cook for another 10 minutes. Taste and adjust the salt, if necessary.
Serve with basmati rice, naan, cilantro and yogurt.
BUTTERED BLACK TURTLE BEAN CURRY
- 2 cups black turtle beans, soaked overnight
- ½ cup shallot, peeled and chopped
- 1″ piece of ginger, chopped
- 5 garlic cloves, smashed
- 1 chipotle chili, from a can, finely chopped
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ancho chili powder
- 1 tsp sea salt
- ½ tsp turmeric
- 4 tbsp vegan butter
- 1 tsp black mustard seed
- 1 cup chopped tomatoes
- 1 cup of coconut milk
- fresh cilantro leaves, chopped
- vegan yogurt or sour cream
- naan and basmati rice