Pulse Curry

• 1 c lentils, cooked and drained
• ¼ red kidney beans, pre cooked and drained
• ¼ c chickpeas, precooked and drained
• ¼ c black beans, pre cooked and drained
• 1 c snap beans, ½” slice on the diagonal
• 1 large yellow onion, coarsely chopped
• 6 cloves garlic
• 1 tbsp chunk of ginger
• 2 roma tomatoes
• ½ green chili
• 3 tbsp extra virgin olive oil
• 2 clove
• 2 cardamom pods
• 1 bay leaf
• 4 black peppercorns
• 1 cinnamon stick
• 1 tsp cumin seeds
• ½ tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp +/- chili flake
• Salt and lime juice to taste
• ½ c coconut milk
• 5 c water

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In a food processor, puree onion, garlic and ginger into a paste and set aside.

In the same processor, puree tomatoes and chilis into a paste and set aside.

In a large pot over medium heat, add olive oil and toast clove, cardamom, bay leaf, peppercorns, cinnamon stick and cumin seeds until fragrant, about 30 seconds.

Add pureed onion mixture and cook until it becomes a golden brown color. Add a splash of water if the mixture becomes too dry before the color has been reached.

Add coriander powder, turmeric powder, and chili flakes. Stir to combine.

Add tomato mixture and a pinch of salt. Cook for 8-10 minutes.

Add lentils, kidney beans, chickpeas, and black beans along with about 3 cups of water. Stir and bring to a simmer. Cook for 5-6 minutes. Taste. Adjust seasoning with salt and lime juice. Add more water in necessary. Add fresh green beans and cook an additional 1-2 minutes.

Serve hot over warm rice.

Recipe developed by Chef Anna Rossi @annarossiofficial