'Chapati' and Beans (Vegan)

It’s 2021 and I am trying to learn new recipes. I recently moved in with my partner and this is his all time favourite meal. Michael was born and raised in Kenya and this was a staple for him. Michael has made this for me a few times and I absolutely love it! Today he taught me how to make this favourite and I will definitely be making it 1000x more. I should stay we did not make our own Chapati, that lesson is for another day, instead we bought Shana Original Paratha from the Superstore, it is delicious! This recipe also happens to be vegan, however we fry the Paratha in ghee, but you don’t have too. Alternatively, because we always have left over beans we usually make coconut rice for the leftovers.

Ingredients (makes 4-5 servings)

2 Cups dried red beans

1 can Coconut Milk

1 Red Onion diced

4 cloves of Garlic

1 TBS fresh grated ginger

2 tomatoes diced

1 TBS tomato paste

1 tsp Ground Cardamom

1 tsp Ground Cinnamon

1 tsp Paprika (add more if you want more heat)

1 tsp Ground Cumin

1 tsp Fenugreek (optional)

1 tsp Turmeric

1/2 tsp Ground Clove

Salt to taste

Water

Chapati, Paratha or Coconut Rice

Instructions

Step 1: Soak your beans in water over night or boil them on low until beans are tender when mashed with a fork.

Step 2: Sauté onions and tomato paste with oil in a pan on medium heat until soft (approx. 5 min).

Step 3: Add garlic and ginger, sauté 2-3 minutes.

Step 4: add tomatoes, sauté for 2-3 minutes.

Step 5: Add cooked beans, sauté 2-3 minutes.

Step 6: Add spices and salt, sauté 2-3 minutes.

Step 7: Add coconut milk and stir all ingredients together. Let simmer for 10-15 minutes. Taste the mixture and add more spices before simmering, if you want more flavours.

Step 8: Serve with chapati, paratha or coconut rice.

Step 9: Enjoy and comment below if you made this recipe!