Aduki Beans Curry with Plantain & Snake Beans Vegan Recipe | Spontaneous Cooking for the Soul Ep #2

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk provides a lower-calorie option while maintaining creaminess.

plantain

🥗Healthier: sweet potato

💰Cheaper: regular potato

Sweet potato is more nutritious and versatile.

snake beans

🥗Healthier: green beans

💰Cheaper: string beans

Green beans are more commonly available.

Welcome to the second episode of Spontaneous Cooking for the Soul.

Prepare a green plantain, ensuring it is not ripe, and place it in a pan of water to boil on medium-high heat.

Soak aduki beans overnight, drain, and then let them sprout for 2-3 days, rinsing daily.

Cut snake beans into 5 cm (2 inch) pieces and set aside.

In a small bowl, combine curry powder, minced ginger, and a little water to make a paste.

In a large pan, heat 1 tablespoon of coconut oil on medium-high heat.

Add 10-12 fenugreek seeds and curry leaves to the pan, cooking for about 15 seconds until fragrant.

Stir in the curry paste and roast for 5-8 minutes, adding water as needed to prevent burning.

Add red lentils and aduki beans to the pan, followed by 1 cup of water and a little salt.

Cover the pan and let it simmer for 20 minutes, occasionally stirring and adding more water as needed.

After 20 minutes, remove the plantains from the boiling water and place them in a bowl of cold water to cool.

Check the curry, stirring and adding water if necessary, and taste the beans for doneness.

Once cooled, peel the plantains and slice them into slanted disks about 5 mm (1/4 inch) thick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary