Mixed Bean Curry Bowl (Print Version)
# Ingredients:
→ Potato and Chickpea Base
01 -
1 ½ lb small potatoes, cut into chunks based on their size
02 -
2 tablespoon olive oil, split
03 -
15 oz can chickpeas, washed and drained
→ Potato and Chickpea Spice Blend
04 -
2 teaspoon garam masala
05 -
1 teaspoon dried thyme
06 -
1 teaspoon ground cinnamon
07 -
1 teaspoon salt
08 -
½ teaspoon ground cloves
09 -
½ teaspoon black pepper
→ Peppers and Spice Blend
10 -
4 cloves garlic, finely chopped
11 -
½ inch ginger root, shredded
12 -
1 tablespoon curry powder
13 -
½ teaspoon salt
14 -
¼ teaspoon ground allspice
15 -
¼ teaspoon chili flakes
16 -
⅛ teaspoon ground nutmeg
17 -
2 bell peppers, any color, cut into thin strips
18 -
1 tablespoon red wine vinegar
→ Salad Assembly
19 -
15 oz can cannellini beans, washed and drained
20 -
1 pint cherry tomatoes, cut in half
21 -
4 baby cucumbers, sliced thin
22 -
1 red onion, chopped small
23 -
1 cup fresh cilantro, roughly cut
24 -
Juice from ½ lemon
# Instructions:
01 -
Heat your oven to 220°C (425°F). Put parchment on a baking tray and add the chunked baby potatoes. Pour 1 tablespoon olive oil on top and mix well. In a small dish, mix up garam masala, thyme, cinnamon, salt, cloves, and black pepper. Dust half of this spice mix onto the potatoes and toss them around. Keep the other half for later. Cook for 20 minutes until you can easily stick a fork in them.
02 -
Warm up 1 tablespoon oil in a pan on medium heat. Toss in chickpeas and cook them for 3-4 minutes, moving them often until they start to get crunchy. Throw in the leftover spice mix from before and stir it all together. Let it cook 2 more minutes. Pour everything into a big bowl for your salad.
03 -
Using that same pan on medium heat, throw in chopped garlic and shredded ginger. Stir for half a minute, making sure they don't burn. Add curry powder, salt, allspice, chili flakes, and nutmeg. Stir for another 30 seconds. Drop in the bell pepper strips and cook them 4-5 minutes until they're soft. You can add a splash of water if things start sticking. Turn off the heat, splash in the red wine vinegar, and scrape the bottom to get all the tasty bits.
04 -
Dump the cooked peppers and roasted potatoes into the bowl with chickpeas. Add cannellini beans, tomato halves, cucumber slices, chopped onion, and cilantro. Squeeze fresh lemon juice over everything. Toss it all around so the flavors mix well throughout.
# Notes:
01 -
You can enjoy this dish hot or cool, and it's great for meals later in the week since it tastes even better the next day.
02 -
Want something more filling? Pair it with some warm naan or put it on top of quinoa.