Nutrition Facts
4 servings
4
Recipe for slow-cooked kidney beans in a creamy sauce.
Indulge in a delicious black bean makhani curry recipe. Delectable, healthy, and easy to make, this original recipe will delight your taste buds and those of your guests.
HelloFresh
2 cloves Garlic
2 Yellow onion
2 Carrot
4 Fresh ginger
5 Dill
120 Semi-dried tomatoes
2 Ground cumin
100 Fresh cream
To add yourself
400 Vegetable broth
2 Black balsamic vinegar
2 Olive oil
Salt
Pepper
Directions
1
Make sure to respect the indicated quantities to prepare your recipe! Prepare the broth with hot water. Chop the garlic and onion. Peel the carrot. Grate the ginger and the carrot finely. Remove the leaves from the dill. Cut the sun-dried tomatoes into small pieces.
2
Preheat the oven to 200°C (180°C for fan ovens). In a large pot or Dutch oven, sauté the garlic, ginger (to your taste), and onion in a drizzle of olive oil over medium-high heat for 1-2 minutes. • Add 1/2 teaspoon of cumin per person and toast it for 1 minute.
3
Add the carrot, sun-dried tomatoes, and broth and let simmer for 10-15 minutes over medium-low heat or until the carrot is almost cooked (taste it to check). When there are 5 minutes left for the vegetables to cook, add the black beans (undrained). Season with salt and pepper, then add the balsamic vinegar.
4
Moisten the naans. Bake them for 3 minutes on a rack, then cut them into quarters.
5
Using an immersion blender, lightly blend the black vegetables (not drained). Season with salt until you obtain a soup: it should be smooth but contain some pieces of beans. Taste, then season with salt and pepper if needed.
6
To finish, serve the soup in deep plates or large bowls. Sprinkle with cream, dill, and slivered almonds. Serve with pieces of naan bread.
Ingredients
HelloFresh
2 cloves Garlic
2 Yellow onion
2 Carrot
4 Fresh ginger
5 Dill
120 Semi-dried tomatoes
2 Ground cumin
100 Fresh cream
To add yourself
400 Vegetable broth
2 Black balsamic vinegar
2 Olive oil
Salt
Pepper
Directions
Directions
1
Make sure to respect the indicated quantities to prepare your recipe! Prepare the broth with hot water. Chop the garlic and onion. Peel the carrot. Grate the ginger and the carrot finely. Remove the leaves from the dill. Cut the sun-dried tomatoes into small pieces.
2
Preheat the oven to 200°C (180°C for fan ovens). In a large pot or Dutch oven, sauté the garlic, ginger (to your taste), and onion in a drizzle of olive oil over medium-high heat for 1-2 minutes. • Add 1/2 teaspoon of cumin per person and toast it for 1 minute.
3
Add the carrot, sun-dried tomatoes, and broth and let simmer for 10-15 minutes over medium-low heat or until the carrot is almost cooked (taste it to check). When there are 5 minutes left for the vegetables to cook, add the black beans (undrained). Season with salt and pepper, then add the balsamic vinegar.
4
Moisten the naans. Bake them for 3 minutes on a rack, then cut them into quarters.
5
Using an immersion blender, lightly blend the black vegetables (not drained). Season with salt until you obtain a soup: it should be smooth but contain some pieces of beans. Taste, then season with salt and pepper if needed.
6
To finish, serve the soup in deep plates or large bowls. Sprinkle with cream, dill, and slivered almonds. Serve with pieces of naan bread.
Notes
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