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Coconut and Bean Curry ｜ Peaceful Cuisine's Recipe Transcription

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Peaceful Cuisine

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Ingredients

Cumin seed : 2 tablespoons
Coconut oil : 3 tbsp
Garlic : 6 pieces
onion : 600g
Shimeji mushroom : Appropriate amount
Lotus root : Appropriate amount
beans : Appropriate amount
Coconut milk : Appropriate amount (4 cans)
water : 800ml
coriander : 2 tablespoons
turmeric : 2 tablespoons
salt : 2 tablespoons
Cayenne pepper : Appropriate amount

Time required

50minutes

Procedure

1) Roast cumin seeds and combine with vegetables 00:02
Put the cumin seeds in a pan, fry lightly, turn off the heat, add coconut oil and chopped garlic, turn on the heat again, and when warm, fry the sliced onions.
2) Cut and fry vegetables 03:04
Remove the shimeji mushrooms, slice the lotus root into pieces that are easy to eat, add to the pot of 1 and cook.
3) Boil with beans 04:35
Pre-soften the beans in a pressure cooker, mix with the vegetables in 2, add coconut milk and water, mix with coriander, turmeric, salt and cayenne pepper and simmer.

Point

Lightly roast the cumin seeds over low heat beforehand.
When the onions are tender, add other vegetables.
In the video, Kintoki beans and lentils are softened by applying partial pressure in a pressure cooker for 5 minutes.
Stir the coconut milk well to make it smooth.
Since a large amount of curry is completed, in the video, it is stored in a storage container and refrigerated (frozen).