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Chili sin Carne on Indian

The fact that Sugar and Spice like chili con carne eaten know, you might. Since I now (after the cream and sugar orgy of the last post ...: o) had promised) to implement my New Year's resolution and for the first time predominantly vegetarian to cook, here was summarily vegetarisiert and thus also the Chili Chili sin Carne ie for. And because we here are so nice degree, to change the classic, was the chili this time not Mexican, but spiced Indian.


The bill to provide for me the very popular book Basics India. The recipe has now become a classic in my kitchen now. It warms, makes long enough and is quite prepared quickly, so that is the perfect celebration dinner on a winter evening. And for those who cook like me very much with as many different spices, it's perfect: from ginger and cinnamon for cardamom, chilli, turmeric, Cumin and coriander to Garam Masala is all there, you could wish for: o) If I come to think of me this Indian version tastes even almost better than the Mexican - at some point I will try probably again with meat: ) And like most dishes with legumes and this food tastes the next day a bit warmed up better o)

recipe
for two people can eat

1 can of kidney beans (about 480g drained weight)
1 onion
2 garlic cloves 1 piece fresh ginger
(about 5 cm)
2 tablespoons peanut oil 1 bay leaf

1 piece cinnamon bark (5-7 cm)
1 brown cardamom capsule
2-3 dried chillies
1 / 2 tsp turmeric powder 1 teaspoon ground cumin

3 / 4 teaspoon ground coriander
3 / 4 tsp garam masala 250g tomato puree


salt 1 tbsp butter 3 tbsp chopped coriander leaves
(for me, flat-leaf parsley)

Pour beans into a colander, drain, rinse and let cool. Peel and finely chop. Peel the garlic and ginger and chop finely.

the oil in a pan or wok ewrden hot. Bay leaf, cinnamon, cardamom capsule and chilli pepper and add about five minutes at medium heat, fry until the bay leaf is brown and the chili peppers swell dark red.

then onion, garlic and ginger and fry light brown. The ground Gewärze Sprinkle, stir everything well, then stir in the tomatoes and salt. Open over high heat about five minutes until the liquid evaporates and the sauce is cooked thick, keep stirring.

the beans with 1 / 4 liters of water and simmer covered for ten minutes at low heat so the beans can take on the flavor of the sauce. Then stir in the butter and cook everything again open at medium to high heat for five minutes. The sauce should not be liquid but thick stick to the beans. The Court sprinkle with coriander or parsley and serve with any Indian bread.

source
Tanja Dusy, Sebastian Dickhaut: India Basics