Curries, Red Bean Recipes, Vegetarian -
Potato and Kidney Bean Daube
Potato + Kidney Bean Daube
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Author:
Shelina Permalloo
Shelina: This veggie Mauritian daube is a cross between a stew and a curry. Quick to make and very healthy, it makes for a great, easy midweek meal option.
Ingredients
2 tbsp rapeseed oil
2 small banana shallots, thinly sliced
1 garlic clove, finely chopped
2 tbsp freshly chopped coriander stalks
1 green chilli, finely chopped
1 tsp salt
4 sprigs of thyme
1 x 400g tin peeled plum tomatoes, use only half of the tomatoes but all of the juice
2 medium King Edward potatoes, or any non-chalky floury potato, chopped into 2.5 cm cubes
½ 700g jar of Bold Bean Co Queen Red Beans (or 1 x 400g tin of red kidney beans)
freshly chopped coriander, to garnish
Directions
Heat the oil in a large pan over a medium heat and fry the shallots for 2 minutes until just beginning to soften. Add the garlic, coriander, chilli, salt and thyme and cook for a further 2 minutes.
Add the tomatoes and cook for 5 minutes, stirring occasionally, then add the tomato juice and 200ml of water. Add the potatoes and kidney beans with their liquid. Bring to a simmer, reduce the heat, cover and cook for 15 minutes until the tomatoes start to break down (you can help this process along by using a wooden spoon to crush them).
Add the potatoes and kidney beans with their liquid. Bring to a simmer, reduce the heat, cover and cook for 15 minutes until the tomatoes start to break down (you can help this process along by using a wooden spoon to crush them).
Sprinkle over the coriander and serve hot.
This recipe is by Shelina Permalloo of Sunshine on a Plate. Shelina creates loads of amazing recipes, check them out on their website.
