hi friends, welcome to the second episode
of Spontaneous Cooking for the Soul
which is a series that is geared towards
a more unplanned cooking and recipes
that we cook on a daily basis. If you
watched the first episode then you
already have a sense of this series
otherwise these videos are filmed in the
spur of the moment
whenever spontaneously kicks in.
Very often, like for today’s episode, we happen
to be preparing a nice meal. So we
thought why not just grab the camera and
film this too, without the usual planning
setup and editing that goes along with
the formal videos. This way you will not
only be able to enjoy more videos from
us but at the same time you will get a
better sense of what goes on in our
kitchen. Just like the first episode this
video is a little longer than our usual
videos with fewer cuts and it is a nice
space in case you would want to be
cooking along with us. It also gives you
an approximation of how long the recipe
can take in real time. If you’re not
cooking please make yourself cozy with a
nice cup of tea and some snacks sit back
relax and watch. Let’s cook
hi friends, welcome to the second episode
of Spontaneous Cooking for the Soul.
So, today in this episode I’m going to be
making a curry which is what we are
going to have for dinner today. So if you
want to be cooking along with us you can
prepare all your ingredients and we can
cook together. So in this curry I’m going
to be using aduki beans, plantain red
lentils and also snake beans. So we’ll go
over the ingredients in a minute and
let’s get started.
I’m going to be using a green plantain
in this recipe so make sure you get the
green one or you can also get slightly
yellow but not a ripe one which is which
has the dark skin. So they need to be
boiling first for two reasons the first
one is because the skin is quite
difficult to remove when they are green
and also when we boil them first it’s
going to improve the texture later on
when we are going to cook them in the
curry. So I’m going to place them in a
pan of water here I’m just going to
place them in there and turn the heat to
a medium high to allow this to boil.
The next ingredient that we are going to use
in this curry is aduki beans
So these are sprouted aduki beans. So if
you’re not familiar with aduki beans,
they look like this. That’s the dried…
the dried beans.
So I’ve soaked them overnight
and then once they are soaked I
drained all the water and then I have
left them for two to three days and
they’ve sprouted so I’ve rinsed them
every day to change the water and then I
just let them in the bowl and they’ve
sprouted so you can just use soaked aduki beans. You don’t need to sprout
them. But I like to sprout them because
it increases their nutritional value and
also it takes less time to cook. So, if
you’re using just soaked beans you
will need to cook them for a little
longer in the curry.
Next I’m going to use some snake beans.
So if you don’t have snake beans
you can just use green beans.
So, after that we have
tomatoes. These are Roma tomatoes.
So, three fresh tomatoes you can also use
canned if you don’t have fresh. Then we
have red lentils that I’ve already washed.
And then, here we have herbs. So coriander
leaves or cilantro. These are some curry
leaves. So, they are frozen. I buy them fresh
and then I freeze them whenever I need
to use them. So, they are still good even
when frozen and that’s some thyme leaves.
So, if you’ve never used time in curry I
do really recommend that you use it
because it brings out so much flavor in
your curry. Then for spices I’m going to
use curry powder you can just use any
curry powder that you like.
Also I have some fenugreek seeds here
these are optional you can omit them if
you don’t have them.
And I will also use some asafoetida. So this is umm…. it kind of
tastes a little bit like onion and
garlic so it’s to replace those but if
you don’t have asafoetida you can just
leave it out. And also some minced ginger.
So that’s it we can now start the
Cut the snake beans into
five centimeter or two inch pieces as
mentioned you can replace them with
green beans I usually find snake beans
at my local Asian grocery store. They are
also known as yardlong beans or Chinese
long beans. And or a common ingredient in
many Mauritian dishes. In the Mauritian
Creole they are known as “voeme”, derived
from the French word for this variety of
beans. I find them very delicious and
they are worth seeking out the next time
you go to your Asian grocery store.
Set the snake beans aside for now
In a small bowl, at the curry powder. I
like to use mild curry powder but any
type of your choice will do. As usual
you’ll find all the measurements for the
ingredients on our website the link is
in the description.
Asafoetida which is also known as “hing”
is a rather strong spice. So, we just need
a little bit. By the way if you want the
curry to be gluten-free, then leave out
the asafoetida. Add the minced ginger.
It’s easy to make your own minced ginger
at home we have a video tutorial on the
channel for this check the description
for the link
Now add a little water to the spices to
make a paste
Now let’s start to make the curry. In a
large pan or cooking pot add one
tablespoon of coconut or cooking oil and
turn the heat on medium-high. By the way
if you want to use onions and garlic in
this curry you can add a small sliced
onion and two cloves a finely chopped
garlic at this stage. I’ll add these in
the printable recipe on our website.
Add about 10 to 12 fenugreek seeds and the
If you don’t have curry leaves you can
replace them with one bay leaf. I often get
asked the question what to substitute
curry leaves with. Curry leaves have a
unique taste and I don’t think there is
anything that comes close to it. But you
can use a bay leaf which, although it
doesn’t deliver the same taste and aroma,
it will add a nice fragrance to the
curry. Be careful not to let the
fenugreek seeds burn or the curry may
become a little bitter. So once the seeds
and curry leaves and release their
fragrance, about 15 seconds, add the curry
paste and stir.
Immediately add a little
water if required and roast the
curry paste for about
five to eight minutes
Keep adding more water to avoid burning
the curry paste
Next add in the red lentils followed by
the aduki beans.
If you don’t have aduki beans you may use other beans like red kidney beans which will be
closer in terms of flavour.
Larger beans will take longer to cook. So
I suggest using pre-cooked beans in this
case and add them a bit later when the
red lentils have cooked and melted.
Add about one cup of water and stir
I like to add a little salt at this
stage to help the beans cook and also so
they can absorb more flavour.
When the beans are sprouted they take
about 30 to 35 minutes to be completely
cooked. So I’ll cover the pan and let
this simmer for the first 20 minutes.
Occasionally add more water and stir as
The plantains have been boiling for
about 20 minutes now so they should be
ready take them out of the pan and place
them in a bowl of cold water to cool
While the plantain are cooling I’m going
to clean up a bit. So I’m just gonna wash
the pans and pots that we’ve used so far
so you can do you can use this time to
do this too but before I do this I’m
just going to check on the curry first
I’ll give that a little stir. So there’s
enough water in there. I’m not going to
add any more for now I’m just going to
cover it and leave it to continue
Now let’s check on that curry. So, it
needs a little water.
At this stage taste the beans to see if
they are almost cooked. If not leave
them to simmer for a little longer while
we prepare the plantains. Otherwise turn
off the heat for now.
Once cooled, peel
the plantains and slice them into
slanted disks of about 5 millimeters or
quarter of an inch thick. If you attempt
to cut the plantains while they are
still hot they may end up being mashed
so you do need to wait until they are
cooled before cutting them. Apart from
plantains you can also use green bananas.
In fact green bananas are more commonly
used in Mauritian cuisine as a starchy
vegetable in curries and many other
preparations back in the day many people
would have banana trees in their yard
and there would be a cheap source of
food whether green or ripe. If you can’t
find either plantains or green bananas
you can use potatoes you don’t need to
boil the potatoes in this case. Just peel
and chop them into 5-cm or 2-inch
cubes and pan fry them before
adding to the curry
as I will do for the plantains next.
I find that plantains taste better when
they are slightly pan-fried before
adding to the curry. So in a saute pan or
skillet on medium-high heat add 1 to 2
tablespoons of oil. Then add the
Pan-fry until golden and crispy on one
side. Fip and fry the other side. Remove
from the heat and add to the curry.
Plantains just pan-fried in this way
actually made great snacks or a simple
side dish if you’re using semi ripe
plantains that is slightly yellow skin
they will tend to caramelize and deliver
a hint of sweetness to the curry which
is an equally interesting taste
You can add the snake beans directly to
the curry but just like the plantains I
like to saute them first for just a
few minutes for more flavour and a
Snake beans are a little less crunchy
than green beans. They tend to become a
little soft when cooked in liquids so
searing them keeps the texture firm and
It also intensifies the flavour. In fact
in Mauritian cuisine, snake beans are
often just sautéed with onions garlic
and chilies and enjoyed as a simple side
dish. They are also commonly used in
stews and curries like I’m making today.
Now add in the fresh or canned tomatoes.
I used only two tomatoes as they were
Lastly add the thyme leaves
Add a little water to make more sauce and
adjust the salt to taste.
Stir cover and let the curry simmer for
another 15 minutes
The curry will take about 15 minutes to
simmer now. So during that time we can
cook the rice. So I’ll get the rice and
I’ll be right back.
I’m using basmati rice
which is what I like to have with
this curry so add the raw uncooked rice
to a pan.
One cup is usually enough for
two to three persons. This depends on the
type of rice some rice yield more when
cooked. Rinse the rice a few times until
the water runs clear don’t mash the rice
between your fingers as this will break
the grains which will result in mushy
rice when cooked. Just gently swirl the
For every cup of rice add a one and a
half cups of water. If you like your rice
to be a little softer add an additional
quarter cup of water. Turn the heat on to
medium or low medium then partially
cover the pot and cook for 15 minutes
until all the water is absorbed.
If the water is boiling over
simply uncover the pan and let the steam
escape. Then partially cover the pan again.
When all the water is absorbed
turn off the heat, cover the pot and let
it stand for about five minutes.
The curry is also done now. So chop up some
coriander leaves or cilantro and add it
to the curry just before serving
Fluff the rice and serve with the curry.
So now that we are done I’m going to
taste a bit of the curry for you and I’m
almost ready to have dinner now I’m
actually very hungry.
mmmm…. this is delicious
I really like the aduki beans they have
a different taste to any other beans and
in this curry the combination of
everything it just really brings out the
taste really well and the plantain too.
So I ended up using just one plantain as
I thought it would be too much for the
curry so now the rest I’m just gonna
have it as a snack tomorrow or for lunch
so they are pretty tasty just fried up
like this you can just season them with
a bit of salt or chili powder and have
them like this. So I hope you have
enjoyed this episode let us know what
you thought of it and also if you do try
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All credits go to Veganlovlie | Vegan Fusion-Mauritian Cooking