Usuba
Vegetable Stew with Spiced Paste and Beans
Fragrant Indian stew made with potatoes, white beans, and green peas in a spicy curry, ginger, and spice paste. The dish is prepared in a single saucepan and served with cilantro.
- Total
- 40 min
- Standard serving
- 544.8 g
Ingredients
Total 15- Potato
250 g≈ 1.5 pcs - Green peasзамороженный · горошком
50 g≈ 4.5 tbsp - White beansбелый
100 g≈ 1/2 cup - Cilantro
25 g≈ 1.5 cup - Red onion
75 g≈ 2.5 slice - Caraway
0.938 g≈ 1/4 tsp - Chili pepper
2.5 g≈ 1/4 pcs - Ginger
12.5 g≈ 2.5 slice - Green curry pasteзеленый
1.375 g≈ 1/4 tsp - Cinnamonмолотый
0.423 g - Turmeric
0.585 g - Coconut shavings
12.5 g≈ 2.5 tbsp - Salt
to taste - Vegetable oil
12.5 ml≈ 2.5 tsp - Garlic
1.5 g≈ 1/2 clove
Instructions
- 1
Step 1
In a blender, mix green curry paste, chili pepper, ginger, ground cinnamon, turmeric, vegetable oil, and a quarter cup of water. Blend until you have a smooth paste.
- 2
Step 2
In a deep sauté pan, toast the coconut flakes on a dry surface for 2 minutes. Add the caraway seeds and toast for another 30 seconds.
- 3
Step 3
Add finely chopped onion and paste from the blender. Simmer, stirring, for 2 minutes over medium heat. Add finely minced garlic and simmer for another 30 seconds.
Pour in a liter of lightly salted hot water and add potatoes cut into small cubes. Cook for 15 minutes.
- 4
Step 4
Add the cooked white beans, stir and cook for 10 minutes. If necessary, add water to prevent the stew from burning.
- 5
Step 5
Add frozen green peas and cook for 3–4 minutes. Season with chopped cilantro, stir and serve.
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