Most people will agree that one of the best things about travelling India is the food. India has more vegetarians than the rest of the world put together, making it heaven for veggie and vegan travellers. While I was travelling India in May, I tired Dal Makhani - a traditional Punjabi curry - for the first time. I could not get over how good it was! I quickly took a note of the name in my phone, and vowed to try and recreate it when I got home.
Well, while it is vegetarian, it turns out that the traditional Dal Makhani is absolutely full of butter and cream (no wonder I thought it was so good!). This isn't exactly what I'd class as a healthy meal, so I decided to alter the recipe slightly. The result was absolutely delicious, so easy to make and super filling - success! This is a cheap, low-fat, protein packed meal which keeps well in the fridge or freezer. Here's the recipe:
Peperation time: 30 minutes
Ingredients (serves 2-4 people):
1/2 tin of black beans
1/2 tin of kidney beans
1/2 tin of adzuki beans
2-3 teaspoon cumin powder
1 teaspoon garam masala
2 cloves of garlic
2 inches of fresh ginger
1 small onion
1/2 tin of coconut milk
3 tbs margarine OR coconut oil
1 tin chopped tomatoes
Salt & pepper to taste
Heat the vegan margarine or coconut oil in a medium-sized pot along with the cumin. Once you hear the cumin start to sizzle, add the onion and garlic. Cook the onion until clear, but don't allow to burn. Grate the ginger into the pot.
Once the onion, garlic and ginger are cooked, add the tin of chopped tomatoes. Allow to simmer for 5 - 10 minutes
Add the beans and stir. Add the coconut milk and garam masala. Allow to cook for another 5 minutes.
At this point, remove the curry from the heat and place to one side. Using a hand blender (or another type of blender if you don't have one), blend approximately half the curry. This is what makes the curry super creamy, but you still want some whole beans in there.
Place back on the heat and cook for a final 5 minutes.
Serve with naan bread or it's delicious on its own. I don't recommend serving it with rice, as it is very filling!