Coming back from the Thanksgiving holiday, I felt I had gained a few pounds from excessive turkey and pecan pie consumption, as usual. It was time to spend a couple of weeks making legume curries. A red-bean curry from South Africa sounds healthy and interesting – why not! Throw on some Pakistani cabbage for a veg on the side.

Extant notes on this dish are minimal: the bean main was good, not too spicy. Be sure to pour off most excess water from the beans. The cabbage dish was more challenging – I think it requires cooking in 1/2-sized batches over a weak stove to get the correct effect of evaporating the liquid while not overcooking the cabbage. I doubled my recipe, so by the time the liquid was cooked off, the dish was pretty mushy. Try leaving some bite next time.

Joe’s Rating: 6/5 (Beans/Cabbage)
Difficulty: 6/5