Momma’s Rich & Creamy Three-Bean Red Pepper Curry
Recipe from Radhi Devlukia
This is another recipe passed down from my sweet momma bear. It has a fortifying, wholesome blend of black-eyed peas, black chickpeas, and kidney beans in a tomato-y, gingery, coconut milky sauce. But what really puts it over the top is a surprising secret ingredient that gives it savory, umami flavor: peanut butter.
20 min
20 min
4
What You'll Need
Ingredients
- ½ tablespoon sunflower or avocado oil
- 1 teaspoon cumin seeds
- 20 fresh or dried curry leaves
- ½ teaspoon grated fresh ginger
- ½ teaspoon ground turmeric
- ¼ teaspoon asafoetida
- ¼ teaspoon minced hot Indian or Thai green chile (optional)
- 1 cup roughly chopped red bell pepper (about 1 large pepper)
- 1½ cups canned crushed tomatoes
- 1 13.5-ounce can full-fat coconut milk
- 1 cup canned black-eyed peas, rinsed and drained
- 1 cup canned black chickpeas (see Note), rinsed and drained
- 1 cup canned kidney beans, rinsed and drained
- 1 tablespoon unsweetened peanut butter
- ½ tablespoon garam masala or Ground CCF Masala
- 1 teaspoon sea salt
- 1 teaspoon ground coriander
- 1 tablespoon cornstarch
- 2 tablespoons chopped fresh cilantro leaves
Directions
Step 1
In your Always Pan, heat the oil over medium heat. Add the cumin seeds and cook until they pop, about 1 minute. Add the curry leaves, ginger, turmeric, asafoetida, and green chile (if using) and cook, stirring, until the spices release their oils and become fragrant, about 2 minutes.
Step 2
Add the bell pepper and cook, stirring, until softened, about 5 minutes. Stir in the tomatoes and coconut milk, reduce the heat to low, and cook, stirring, until the flavors have come together, about 5 minutes.
Step 3
Add the black-eyed peas, black chickpeas, kidney beans, peanut butter, garam masala, salt, and coriander. Increase the heat to medium and cook, stirring frequently, until the beans are very soft and the flavors have married, about 10 minutes.
Step 4
In a small bowl, whisk together the cornstarch and 1 tablespoon water until smooth. Add the mixture to the curry and cook until thickened, about 5 minutes.
Step 5
Divide the curry among bowls and top with the chopped cilantro.
Note:
Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.
Black chickpeas, called kala chana, have a much nuttier flavor than white chickpeas and also hold their shape much better when they’re boiled. Plus, they’re high in fiber, iron, and calcium. But in a pinch, feel free to use white chickpeas, which are no slouches in the health department. They’re also a rich source of vitamins, minerals, and gut-nourishing fiber.
Excerpted from JOYFULL: Cook Effortlessly, Eat Freely, Live Radiantly. Copyright @ 2024 by Radhi Devlukia-Shetty. Photography Copyright © 2024 by Alanna Hale. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.
Radhi Devlukia
Radhi Devlukia is the author of the New York Times Bestselling cookbook JoyFull, the podcast host of A Really Good Cry, a plant-based cook, mission-driven entrepreneur, and co-founder of Juni Tea. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.
