Indian, Stew

Yoghurt curry with cauliflower and beans

This is a very tasty and flavorful curry dish with a tart flavor of yoghurt and a distinct flavor of roasted caraway seeds which is so good!

Serves 6

1 cauliflower head, divided into smaller florets
1 onion, chopped
250 g champignons, sliced
460 g cooked small white beans (drained weight)
230 g cooked borlotti beans (drained weight)
2 garlic cloves, crushed
2 tbsp grated ginger
5 dl yoghurt
2 dl cream
2 tsp herb salt
1 tsp ground cardamom
1 tbsp caraway seeds
1 tbsp turmeric
1 pinch of cayenne pepper
Oil for frying

Heat the oil in a pan. Fry the caraway seeds for a couple of minutes. Add the onion, champignons and cauliflower and fry for another 4-5 minutes. Include the garlic and ginger the last minute. Stir in the yogurt, cream and the remaining spices. Let simmer for about 5 minutes. Stir finally in the beans. Serve with brown rice.

Soup, Tex-mex

Bean soup with cheese gratinated tortilla chips

This bean soup is similar to the spicy bean soup recently posted on the blog, but this one has milder spiciness, sweetness from the corn and dangerously tasty cheese gratinated tortilla chips!

Serves 7

2 dl each of three kind of dried beans, e.g. kidney, black and borlotti beans
350 g corn
2 onions, chopped
2 garlic cloves, crushed
2 celery stalks, sliced
800 g crushed tomatoes
2 tbsp tomato purée
4 dl broth from boiling the beans
1 tsp herb salt
0.75 tsp ground black pepper
1 tsp ground cumin
1 tsp ground chilli pepper
2 tsp oregano
200 g nachos
100 g cheddar cheese, grated
Yoghurt or sour cream for serving
Oil for frying

Cook the beans according to the instructions on the packages. Save 4 dl of the broth from boiling the beans. Heat the oven to 200 °C. Heat oil in a pan and fry the onion and celery for one minute. Add garlic and fry another half a minute. Add the chopped tomatoes, beans, broth from the beans, tomato purée and all the spices and simmer for 5-10 minutes. Spread the tortilla chips on a baking sheet and spread cheese over them. Gratinate in oven for 5 minutes. Serve the soup with a dollop of yogurt or sour cream and the cheese-gratinated tortilla chips.

Soup, Tex-mex

Spicy bean soup with guacamole

This is a rich and spicy bean soup with guacamole as icing on the cake!

Serves 7

1 batch of guacamole (see recipe under Corn tortillas with fried beans and guacamole, but preferably omit the tomato, red onion and chilli since they are anyway included in the soup)
2 dl each of three kinds of dried beans (e.g. black, kidney and borlotti beans)
2 red onions, chopped
2 green peppers, chopped
2 garlic cloves, crushed
1 kg crushed tomatoes
4 dl broth from boiling the beans
0.5 dl tomato purée
0.5 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
2 tsp ground chilli peppers
2 tsp oregano
1 bunch of coriander sprigs, chopped
Oil for frying

Soak the beans and cook them according to the instructions on the packaging (it works fine to cook them in the same pot, just use the longest cooking time). Save 4 dl of broth from boiling the beans. Heat the oil in a pan and fry the onion for one minute. Add garlic and fry for another minute. Add the peppers, crushed tomatoes, broth from the beans, tomato purée and all the dry spices and let simmer for 5-10 minutes. Stir at last in the chopped coriander sprigs. Serve the bean soup with a large dollop of guacamole, prepared according to the recipe earlier in the blog.