Curry Beans with Naan
Ingredients
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¼ - 1/2 cup Versa canola oil – SGC# 054472
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2 -3 tablespoon curry powder – SGC# 170308
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1 large onion diced – SGC# 191966
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2 teaspoons minced garlic – SGC# 192922
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1 teaspoon ground allspice – SGC# 169482
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1 teaspoon ground nutmeg spice – SGC# 170639
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1½ teaspoon smoked paprika – SGC# 170811
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2 teaspoons fresh or dried thyme – SGC# 193482
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1 teaspoon cumin spice – SGC# 170266
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1 teaspoon white pepper. – SGC# 171348
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2 cans of great northern beans drained – SGC# 076281
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½ tablespoon bouillon chicken powder optional – SGC# 100677
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2 cups or more broth or water – SGC# 090464
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½-1 teaspoon cayenne pepper optional – SGC# 171389
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1 scotch bonnet or habanero pepper – SGC# 196147
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2 green onions chopped – SGC# 192014
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2 tablespoons or more chopped parsley – SGC# 193136
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Salt to taste – SGC# 052100
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Naan pita bread – SGC# 207181
Directions
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Heat up large saucepan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
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Add stock / water if necessary to prevent any burns
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Next add chickpeas, scotch bonnet pepper, green onion, and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20 minutes or more Throw in some parsley, adjust for salt, pepper, and stew consistency.
