Soya and kidney beans tangy curry

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Soya and kidney beans tangy curry
Recipe Views866
Vegetarian Recipes
  • Food Type : Vegan
  • Cook Time : 00:30
  • Cuisine : Mexican
  • Calories
  • Protein
  • Fat
  • Carbs

How to make Soya and kidney beans tangy curry


Soak the kidney beans for atleast 3-4 hours or overnight in water. Boil the beans, soya chunks and raw mango (remove its skin and cut into small pieces) in three separate vessels until all becomes soft. Drain out the water from them and keep it aside. You would need to squeeze off excess water from soya chunks.


Cut soya chunks into small pieces and marinate it with red chilly powder, turmeric powder, cumin powder, coriander powder and salt (all 0.5 tsp) and mix it well.


In a skillet, add oil let it heat, then add chopped garlic, followed by chopped onion and fry until it becomes golden brown. Now make the paste out of tomatoes by grinding it in mixer and add it to the pan. Add red chilly flakes, oregano, pepper powder, acv, cinnamon powder and salt and let it simmer until it leaves the oil.


Thereafter, add kidney beans and cook for a minute. Make paste out of soft raw mangoes and add it to the skillet and let it cook for about 2 minutes.


Now, add the marinated soya chunks and little water and cover the lid and let it simmer for about 10 minutes and it’s done.


Garnish it with raw mango pieces and coriander leaves and enjoy πŸ˜‹


Note: if you want less sour, you may avoid acv and reduce the amount of raw mangoes.