Curry Soba with Beans

Ingredients

Black beans (soaked overnight in cold water)
Red beans (soaked overnight in cold water)
1 red onion, sliced
Salt and black pepper (or preserved bean paste)

Coriander powder (3 table spoons)
Turmeric powder (3 table spoons)
Ginger, chopped (2 table spoon)
10 curry leaves
3 large tomatoes, chopped
2 leaves of cabbage (white or purple)

30g buckwheat


Cooking method

1. Bean Soup
Drain the beans, then rinse and place in a large pan. Boil the beans for 10 minutes, then reduce the heat and simmer for another 20 minutes, or until the beans are very soft. Season with salt and pepper.

2. Spicy paste
Add the spices, ginger and curry leaves and boil over a medium heat until fragrant. Then add the chopped onion.

3. Mix bean soup, spicy paste and vegetables
Pour the bean soup into the pan of fried spices over low heat. Add the cabbage, tomatoes, vermicelli and bring to a simmer for a further 10 minutes.