Madras Bean Curry, with Flat Cut Turmeric Potatoes

A simple vegetarian Madras bean curry, made with kidney beans, black chickpeas, white and red onion, diced orange pepper, Green peas, powdered ginger, carrot, salt, tomato puree, and diced green finger chillies (3).

The black chickpeas were soaked overnight, but the kidney beans and the peas came from tins. The curry was based on those, plus carrots, white onion, Madras curry powder, ginger powder, tomato puree, and diced finger chilli. Cooked for at least an hour and a half under glass.

The dish was served with flat cut potato pieces, cooked in turmeric and salted water for twenty five minutes under glass. Plus a side-serving of finely sliced red onion, strips of orange pepper, and garden peas, steamed for half an hour.

The dish was dressed in a large pinch of coriander leaf. Delicious!