I Love Tumeric Recipe 1

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Curried Beans
Serves 4
Its so nice and tasty for lunch or morning tea 🙂 Happy cooking!!!
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2 cans of 750 g Mixed beans (drained and rinsed)
  2. 4 medium size potatoes (Peeled, washed and diced)
  3. 2 Turmeric roots (ground in mortal and pestle, or chop them finely)
  4. Half a bunch of coriander (if possible, find the one that still have roots in tact)
  5. 1 medium size brown onion (sliced or diced)
  6. 2 cloves of garlic (crushed)
  7. 1 table spoon of ground coriander
  8. 2 teaspoons of ground cummin
  9. 1 table spoons of sliced coconut sugar
  10. 3 table spoons of light soy sauce (or Tamari)
  11. 2 table spoons of lime or lemon juice
  12. Salt and pepper to taste
  13. 2 table spoons of olive oil or any cooking oil
  14. half a cup of water
  15. 2 red chillies (optional)
Instructions
  1. In a large size frying pan (pot/wok), add in oil and fry the diced onion and potatoes until slightly brown.
  2. Chop the coriander roots and add it in the frying pan together with turmeric, garlic, coriander and cumin. Stir well.
  3. Add the beans, coconut sugar, soy sauce, chillies and water, cover and let simmer for 5 minutes or so.
  4. Add salt and pepper, lemon juice and the rest of coriander (chopped stalk and leaves), stir and cook for further two minutes.
  5. You can served them hot with rice, roti or mashed potato 🙂
Notes
  1. 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 🙂
Balinese Spice Magic https://balinesespicemagic.com.au/

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5 thoughts on “I Love Tumeric Recipe 1”

  1. Yum, yum, yum! This is undoubtedly the best Asian food I have ever made! So, so delicious! I made a pretty close reproduction of the curried beans with a rendang inspired tofu fried rice ( no coconut) with capsicum, carrots, cabbage, plus a chicken breast, rendang style, for Steve. I’m a vegetarian and can’t believe how easy and delicious this healthy, gluten free vegan food can be, just so incredibly good! Steve is totally immersed in his rendang chicken! Huge thanks for sharing your phenomenal recipes Jules, can’t wait to see what’s next,

    • Thank you very much Sandy 🙂 We really appreciate your support xx

  2. Found this a fabulous authentic Bali flavour! So happy to find Dwipa on the web. Tried the rendang too, like being in Bali! Thanks Dwipa 🙂

    • Steve, so happy to know that you enjoyed it! Thank you for your comment 🙂

  3. Yum, made the spicy beans n potato again last night, was a bit short on spuds so use a sweet potato as well, next used the rendang spices to make a vege curry, but before adding the coconut milk, i reserved some of the vegies for a fried rice. Steve cooked the Blue Eye cod in more of the rendang spice mix, with slices of lime, baked in paper and we ate like royalty,

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