Red Beans Curry with Green Peas and Carrots

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Hot chili beans curryToday, let's make a rich protein packed curry made with red beans and enhanced with the addition of some veggies. Depending on your preference, you can moderate the consistency of the curry. It can also be consumed with rice. You can also replace red beans with black-eyed beans. To enhance the flavor, you can replace the regular vegetable stock with beef stock. Believe it or not, the leftover curry kept overnight in a refrigerator tasted better than the fresh serving. Just add a knob of butter in it and simmer again to relish with toasted bread. Instead of using whole peas, you can add them in mashed form too. So, let's get started and quickly make this spicy, delicious and wholesome bean curry in a few easy steps.

Hot chili beans curry
Red Beans Curry with Green Peas and Carrots

Delicious pea and red beans curry

Try this spicy and nutritious red beans curry preparation which also includes green peas and carrots making it a wholesome and delicious bowl of goodness.

Preparation Time: 30 minutes
Cooking time: 50 minutes
Servings: 5

  • 1 cup red beans (soaked in salted water overnight)
  • 1/4 cup green peas (parboiled)
  • 2 medium sized carrots (diced or sliced)
  • 6 cups vegetable stock
  • 1/2 cup fresh cream
  • 1 tsp molasses
  • 1 tsp light soy sauce
  • 1/2 tsp red chili paste
  • 1/4 tsp ginger paste
  • 100 gm caramelized red onion paste
  • 1 tsp corn flour
  • few butter cubes
  • 3 tsp vegetable oil
  • salt to taste


  1. While parboiling peas, if you want to retain the green color, add 1/4 tsp baking soda in the water.
  2. After switching off the flame, transfer parboiled peas into icy cold water having ice cubes or crushed ice.
  3. Gently, stir for half a minute and drain all the water.
  4. Pressure cook soaked beans in about a liter of water for about 20 minutes.
  5. Drain all the water and divide beans into two equal parts.
  6. Mash one of the parts with a spatula.
  7. Heat vegetable oil in a deep sauce pan on a medium flame.
  8. Add ginger paste and stir fry for half a minute.
  9. Add caramelized onion paste and stir for half a minute.
  10. Add mashed beans with cream and switch the flame to low.
  11. Stir for about a minute.
  12. Add molasses, light soy sauce, red chili paste and salt.
  13. Stir once again and add vegetable stock.
  14. Once stir well and close the lid.
  15. Simmer for about 10 minutes.
  16. Add parboiled green peas, remaining red beans and carrots.
  17. Stir once again and simmer again for about 5 minutes.
  18. Add corn flour and continuously stir for about 3 to 4 minutes.
  19. Continue to stir till the gravy reaches the right consistency.
  20. Right before serving, add butter cubes.


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