Ingredients:

• 1 cup – pink beans or pinto beans (red beans are fine too)
• 2 – vegan sausage links (optional), chopped lengthwise into 1/2-inch rounds
• 1 tsp – canola or other vegetable oil
• 1 – medium onion, chopped
• 3 – Red Chillies
• 4 Cloves – garlic, crushed
• 10 – Cloves
• 10 -peppercorns
• 1 tbsp – Coriander seeds
• 1 tsp – Cumin seeds
• 1 tbsp – Tamarind pulp (soak a 1-inch ball of Tamarind in 1/4 cup warm water for 30 minutes, extract the pulp by crushing the Tamarind between your fingers and discard the solids)
•

Method:

1. Soak the beans overnight and cook them until tender but not mushy. Alternatively, use two cups of canned beans, rinsed thoroughly.
2. Heat a saucepan. Add the red chillies, coriander seeds, cumin seeds, peppercorns and cloves. Dry-roast the ingredients for five minutes over medium-low heat until fragrant and a couple of shades darker.
3. Remove the ingredients to a blender. In the same pan, dry-roast the garlic until golden-brown spots appear. Add to the blender.
4. Then roast the grated coconut over low heat, stirring constantly, until lightly golden. Add to the blender along with 1 cup water. If you are using coconut milk, just skip the roasting step and add the coconut milk directly to the blender.
5. Blend the masala until you get a smooth paste.
6. Add oil to the same saucepan.
7. Add the chopped onions and saute, stirring frequently, until they start to turn golden-brown.
8. Add the sausages, if using, and saute until they start to get a crust.
9. Add the tamarind paste and the ground masala paste. Stir well to mix and allow the mixture to come to a boil. Reduce to a simmer and cook for about five minutes.
10. Add the beans along with a cup of water or cooking liquid. If your curry is already watery, add less liquid. Add salt to taste.
11. Let the curry come to a boil, reduce heat to a simmer, and cook for 15 minutes so that all the flavours mix together.

Recipe courtesy of Vaishaly