I needed a quick meal for dinner tonight, and I had beans in the pantry... but I didn't want Mexican. Enter curry!
We had it with some Curry Spiced Chips that I made, and some pickles and chutneys I had in the fridge from my last trip to the Indian market.
Not bad for a pantry curry, if I do say so myself!
I used some Teeny Tiny Spice Co. Vindaloo and Garam Masala in the curry, but you could use your own favorite spice mixes. Though, I recommend these quite a lot. This was not a spicy curry, so the kids gobbled it up, too.
Crockpot Black & White Bean Curry
1 can black beans, drained and rinsed
1 can white kidney beans, drained and rinsed
1 can stewed tomatoes
2 potatoes, peeled and cubed
1 Tbsp Teeny Tiny Spice Vindaloo
1 Tbsp Teeny Tiny Spice Garam Masala
1 Tbsp Indian Curry Powder
Combine all ingredients in a crockpot and cook for 6-8 hours on low. Serve with naan, rice, or Curry Spiced Chips.
Curry Spiced Chips
8 small corn tortillas
Indian curry powder
Preheat oven to 400 F. Coat large baking pans lightly with cooking spray. Cut the corn tortillas into quarters. Place the quarters on baking sheets so that they don't touch. Spray the tortillas lightly with cooking spray. Sprinkle with curry powder and garlic powder. Bake for ~10 minutes, or until lightly browned.