August 02, 2017
Dinner, Lunch, Curries,
Side Dishes, Beans, Black Beans, Indian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spices more
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"This Indian dish is done lickety-split and it results in a tasty meal."
Have all ingredients ready – this gets done very quickly
Heat oil in a saute pan.
Add in the garlic and ginger.
Followed by the onion and cilantro.
Cook for about 3 to 5 minutes until the onions are nice and translucent.
Add in the spices and a little of the liquid from the beans.
Cook spices for about another minute until nice and fragrant.
Next add in the coconut cream and cook for 3 to 5 minutes.
Add the black beans and lemon juice.
Check seasoning and adjust, if necessary.
Cook for a minute or two more.
Server with steamed white rice or Naan, Rot (Chapati) or crusty bread of choice.
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