Recipe: Curried Kidney Beans in a wrap
This Shaak (curried beans) is simple, filling and quick to make. It involves minimal preparation and tastes delicious.
I've never really mixed curried beans with hummus before but it actually turned out to be really tasty! The grated carrots, cucumber and cherry tomatoes complimented it really well.
This recipe serves 2.
Ingredients for Kidney Beans Shaak
• 1 240g can of kidney beans or use dried kidney beans which will need to be soaked for 12 hours beforehand, drained and then boiled with fresh water
• 2 tomatoes – chopped or blended
• 1 fresh chilli – chopped into small pieces
• less than 1 tablespoon of oil – I use sunflower or olive oil
• 1/2 a teaspoon of mustard seeds
• 1 teaspoon of cumin seeds
• 2 sweet neem leaves
• 1 pinch of asafetida
• 1 pinch of turmeric powder
• salt to taste
• 1 teaspoon of dried coriander powder
• 1 handful of freshly coriander – finely chopped
• 2 large wholemeal wraps
How to make Kidney Beans Shaak
1. Heat the oil in a pan
2. When it's hot, add the mustard seeds, cumin seeds, sweet neem leaves and asafetida
3. After the seeds have popped add the tomatoes and chilli
4. Let it cook for 3 minutes before adding the kidney beans
5. Add the turmeric powder, salt and the dried coriander powder and stir
6. After it's a cooked for another 5 minutes, add the chopped coriander
7. Stir and let it cook for a further 3 minutes and then turn the heat off
8. Place the curried beans along the middle of the wrap, take the bottom of the wrap and fold it towards the centre, do the same with the sides, leaving the top open
9. Put this on a plate and enjoy
Serving suggestions
Alternatively, (like in the photo above), you could spread some hummus along the middle of a wrap, and then add grated carrots, the curried beans, cucumber and cherry tomatoes, before folding the wrap and serving it
These beans can be served with rice or Rotli (also known as Roti and Chapati)