**Tomato-free bean and potato curry**

This one required prep. It started with soaking a cup of beans that wouldn't fit into the proper container. 

So cook 'em!

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I had potatoes and celery. That's why there is celery this time. It's not really needed.

I didn't have a red onion. They have good red onions at Downtown Convenience, so I was at least thinking about running to a store anyway. And skipping the tomato was also intentional. I have a nice tin of Tuscan diced tomatoes, but they can be added anytime.

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**Ingredients**

* about 2 cups cooked mixed beans
* 3 medium potatoes, chopped
* 1 large red onion
* 6 cloves garlic
* 1½ inch ginger
* chilis
* 3 tbsp oil
* 1 tsp cumin seeds
* 1 tsp cumin powder
* 1 tsp chili powder
* ½ tsp paprika
* ½ tsp turmeric
* 1 tsp curry powder
* 1 tsp salt to start
* fresh coriander at end, if you get some
* celery optional, chopped

**Prep**

* Blend or finely chop onion
* Blend or crush garlic and ginger
* Drain beans, but keep some cooking liquid

**Method**

1. Heat oil.
2. Add cumin seeds.
3. Add onion, and celery too if using. Cook well until softened and starting to colour.
4. Add garlic, ginger, and chilis. Cook a couple of minutes.
5. Add ground spices and salt. Stir 30 to 60 seconds. Add a splash of water if dry.
6. Add potatoes. Stir to coat.
7. Add cooked beans.
8. Add enough bean liquid or water to make it stew-like, not soupy.
9. Simmer until potatoes are tender, about 20 to 30 minutes.
10. Finish with chopped coriander.

**To taste**

* taste for salt
* add lemon at the end if it wants brightness

**Shop priorities**

* fresh coriander
* fresh chilis
* lemon
* mustard oil only if available

This will be hearty and hot, much better than cold bean salad weather.

To serve 

Consider serving in a bowl with apple slices or applesauce on the side, and a dollop of plain yogurt.

I'm ready for company!
I can feed you 🥣 🥰