Turkmen cuisine is typically rich in animal products and dairy, but this bean curry is an exception. Swap the butter for coconut oil, and this recipe becomes entirely plant-based. Serve on its own for a vegetarian main dish, or alongside roasted chicken or steak.
Ingredients
Preparation
- Melt 1 tbsp of the butter or oil in a heavy bottomed pot over medium-low heat. Add the coriander and cumin, and cook for about a minute.
- Add the dried mint and the tomatoes to the pot. Cook over medium heat, stirring occasionally, for around 15 minutes. Remove from the heat and allow to cool slightly. Once moderately cool, transfer the contents of the pan to a blender or food processor. With the top of your machine open, blend until totally smooth.
- Heat the remaining 1 tbsp of butter or oil to the pot over medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Add the minced garlic and continue cooking for an additional 5 minutes, stirring often.
- Add the broth, the puréed tomato sauce, prepared lupini beans, salt, and pepper. Simmer, uncovered, on low heat for about 15 minutes. Adjust the seasonings to taste.
- Just before serving, garnish with the cilantro. Serve with fresh rice or flat breads.
