This is another quick and easy recipe. I know life can be super hectic after a long day at work or study and you need to come home and feed the family or impress your date 🙂 So here is one for you! Prep and cooking time should take 30 minutes or less, maybe if you are a person who like taking your time or have kids pulling at your legs 45 minutes should do 🙂
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- 2 cans of 750 g Mixed beans (drained and rinsed)
- 4 medium size potatoes (Peeled, washed and diced)
- 2 Turmeric roots (ground in mortal and pestle, or chop them finely)
- Half a bunch of coriander (if possible, find the one that still have roots in tact)
- 1 medium size brown onion (sliced or diced)
- 2 cloves of garlic (crushed)
- 1 table spoon of ground coriander
- 2 teaspoons of ground cummin
- 1 table spoons of sliced coconut sugar
- 3 table spoons of light soy sauce (or Tamari)
- 2 table spoons of lime or lemon juice
- Salt and pepper to taste
- 2 table spoons of olive oil or any cooking oil
- half a cup of water
- 2 red chillies (optional)
- In a large size frying pan (pot/wok), add in oil and fry the diced onion and potatoes until slightly brown.
- Chop the coriander roots and add it in the frying pan together with turmeric, garlic, coriander and cumin. Stir well.
- Add the beans, coconut sugar, soy sauce, chillies and water, cover and let simmer for 5 minutes or so.
- Add salt and pepper, lemon juice and the rest of coriander (chopped stalk and leaves), stir and cook for further two minutes.
- You can served them hot with rice, roti or mashed potato 🙂
- Top tips: if you have some left over, you can pull out a couple of puff pastry sheets from the freezer and use it as a vegan pastry pockets. of course feel free to comments or ask questions 🙂
As the weather changes into cooler season, gardener around NSW like me has to witness our turmeric plants hibernating 🙁 Turmeric is one of those super plants that I can not live without. http://turmerichealthbenefits.org/ has a great cover on why turmeric is great for us. If you have one or few plants in your garden, no need to do much, It will slowly come back up again in mid Spring. I have started harvesting the leaves and keeping them in freezer for when I need them. The roots will not last long in this household.
I use the leaves in some of my curries, especially rendang and I use it to wrap my meat, fish, chicken and veggies to be grill, steamed or baked. The flavour and aroma it add to the food is just amazing! Tumeric flower is also my favourite. I add it in my stir frys or make them into sambals….. yummm!!!!
The roots, well…most of you probably are champions at using turmeric in your curries. Have you tried to add it into your sweets, rice or turning it into a healthy and yummy drinks? For my love of turmeric, I will dedicate the next couple of month in making, testing and giving some recipes on what can we do with turmeric, stay tuned 🙂
What a perfect day to launch this fully operating website!
Gazillions thank you is not even near good enough to express our thanks to Cullen Bowels and Fransiska Adi Susanto for their amazing technical and creative works and making this website and blog actually running :). Bharoto Yekti and Aprina Murwati for their artistic support, Matt Loft for photos, my amazing Dwipa Kitchen team for your never ending support and my most amazing pillars and inspirations Will, Mahuni and Louie.
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Have a great day everyone 🙂
Winter favorite recipe as requested by many of Dwipa Kitchen fans. Again, I am super hopeless with measurement, recipe below is approximation only. Feel free to use your heart and judgement to recreate this meal the way it suit you.
Instead of beef, you can use chicken, lentils or potato for this recipe
Prep and cooking time approximately 2 to 2 ½ hours