| Prep: 15 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 6g | 4g | 22g |
| sugars | fibre | protein | salt |
| 10g | 5g | 5g | 0.7g |
As a native New Yorker and a stage actor, I find immense joy in experimenting with flavors that are as diverse as the city itself. One such dish that captures this spirit is the Spicy Hyacinth Bean Curry. This recipe brims with an explosion of flavors, a harmonious blend of sweet, spicy, and tangy notes that make it an unforgettable culinary experience.
Fusion of Flavors
One of the reasons I absolutely adore this Spicy Hyacinth Bean Curry is because it seamlessly incorporates various elements, making it a true melting pot of flavors—much like NYC itself. The combination of semi-ripe mango, apple, and pineapple lends a subtle sweetness that perfectly offsets the heat from the green chilies and red chili powder. This interplay of flavors creates a multidimensional taste profile that keeps you coming back for more.
The addition of coconut milk adds a layer of richness, while mustard and cumin seeds bring their unique aromatic qualities to the dish. Garam masala, turmeric, and ground coriander round out the flavor palette, providing depth and an inviting warmth that makes every bite a delight.
Health Benefits
Aside from its incredible taste, this curry is packed with health benefits. Hyacinth beans are a fantastic source of protein and dietary fiber, which aid in digestion and help keep you feeling full longer. The fruits—mango, apple, and pineapple—are rich in vitamins, antioxidants, and enzymes that can boost your immune system and improve digestion. The ingredients like garlic, ginger, and turmeric are well-known for their anti-inflammatory and antioxidant properties, providing an added layer of health benefits to this already nutritious dish.
Perfect Pairings
This Spicy Hyacinth Bean Curry pairs wonderfully with a variety of dishes. It can be enjoyed with steamed jasmine rice or fluffy quinoa for a wholesome, balanced meal. Alternatively, you could serve it alongside naan or roti to soak up all the delicious, savory sauce. If you’re looking to add a bit more variety to your meal, this dish can be complemented with a fresh cucumber raita or a simple green salad.
In terms of similar recipes, think of this curry as a versatile cousin to classic Indian Dal or even a vegetable-loaded Thai curry. Each of these dishes shares a common philosophical thread: the beauty of using simple, fresh, and flavorful ingredients to create something extraordinary.
So whether you’re a long-time lover of intricate curries or someone just venturing into the world of complex flavors, this Spicy Hyacinth Bean Curry will not disappoint!
What You’ll Need
- 1 lb hyacinth beans (fresh or frozen, cleaned and chopped)
- 1 large mango (semi-ripe, peeled and diced)
- 1 medium apple (peeled, cored, and diced)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 medium red onion (finely chopped)
- 3 cloves garlic (minced)
- 1 inch ginger (grated)
- 2 green chilies (slit lengthwise)
- 1 can (14 oz) diced tomatoes
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp ground coriander
- 1/2 cup coconut milk
- 2 tbsp vegetable oil
- Salt (to taste)
- 1/4 cup fresh cilantro (chopped, for garnish)
- 1 tbsp lemon juice
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Sauté until they begin to crackle.
Step Two
Add the finely chopped red onion, minced garlic, and grated ginger to the pan. Sauté until the onion is translucent and the mixture is fragrant.
Step Three
Add the slit green chilies, turmeric powder, red chili powder, ground coriander, and garam masala to the pan. Stir well to coat the onions and spices evenly.
Step Four
Add the diced tomatoes (with their juice) to the pan. Cook for about 5 minutes, or until the tomatoes break down and form a thick sauce.
Step Five
Add the cleaned and chopped hyacinth beans to the pan. Pour in about 1/2 cup of water, stir well, cover, and cook for 10-15 minutes, or until the beans are tender.
Step Six
Once the beans are cooked, add the diced mango, diced apple, and pineapple chunks to the pan. Stir to mix everything well.
Step Seven
Pour in the coconut milk and add salt to taste. Stir well and let the curry simmer for another 5 minutes to allow the flavors to meld together.
Step Eight
Turn off the heat and stir in the lemon juice. Garnish the curry with chopped fresh cilantro before serving.
Serving Suggestion
Serve the Spicy Hyacinth Bean Curry hot with steamed rice, naan, or your favorite flatbread. Enjoy your meal!
