Red Bean Curry | Red Chori Curry | Lal Chori Curry | Adzuki Bean Recipe

My mother-in-law makes this red bean curry using an easy, healthy method and it tastes really delicious!

In this video, not only will I show you how she makes it but also which type of red beans to use, as not all red beans are created equal!

So let's get cooking!!

Red Bean (Chori) Recipe Cooking Time 45 Minutes (Approx)

Serves 4-5 People

INGREDIENTS:

· 8oz / 1 Cup / 245g Whole Red Beans (Light Brown)

· 1 1/2 Pints / 3 Cups / 24 fl. oz. Water

· ½ Medium Aubergine

· 2 tspn. Ginger-Garlic-Chili Paste

· 2 Tbspn Coursely Chopped Coriander

· 1 Green Chilli Sliced Lengthwise

· ¼ tspn. Turmeric

· ½ tspn. Coriander-Cumin Powder

· 1 tspn. Salt

· ¼ Cup / 60ml / 2 fl. oz. Vegetable Oil

· 1 Dry Red Chili

· 1/4 tspn. Hing / Asafoetida

· 2 Medium, Red, Ripe Tomatoes Chopped Finely

METHOD:

Peel the aubergine and cut it in half lengthwise. Rub it with a sprinkle of salt for about 30 seconds, then rinse under cold water.

Look over the Red Beans and remove any rocks or stones.

Rinse them under cold water.

Put the Red Beans in the pressure cooker or Instant Pot.

Add the water to the Red Beans and the Salt.

Peel the Aubergine and then cut it into cubes and add to the Red Beans.

Pressure cook this for 12 minutes (on High or More setting for Instant Pot) then let the pressure release from the pressure cooker naturally. This will take about 15-20 minutes.

Once all the pressure is released, check the Beans are cooked. When cooked properly, the Red Beans will be completely soft and the sauce will start to thicken when stirred.

Heat oil in another pan.

Add the hing and let is sizzle for a few seconds. Add 1 whole dry red chili frying only for a few seconds. Let is sizzle but not go brown.

Then add the turmeric, coriander-cumin powder, garlic, ginger chillies and coriander. Stir fry for a minute or so.

Then add the tomatoes and cook until they soften up completely.

Once soft, add the cooked Red Bean and Aubergine mix and stir.

Adjust seasoning by adding a little more salt if needed. Let this mix simmer for about 3 - 10 minutes. Then turn off the heat.

Garnish with fresh Coriander if desired.

Serve with hot Roti.

UK USA

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