Kinema Curry

Ingredients

• 2 cups (400g) kinema (fermented soybeans) 2 cups (400g) kinema (fermented soybeans)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 potato, peeled and cubed 1 potato, peeled and cubed
• 1 carrot, peeled and sliced 1 carrot, peeled and sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 15g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the kinema thoroughly under cold water to remove any excess salt. Drain and set aside.
2. 2.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.
4. 4.
   Add diced tomatoes and cook until they soften and release their juices.
5. 5.
   Add the cubed potato, sliced carrot, and diced bell pepper to the pan. Stir well to coat the vegetables with the onion and tomato mixture.
6. 6.
   Sprinkle cumin powder, coriander powder, turmeric powder, red chili powder, and salt over the vegetables. Mix well to evenly distribute the spices.
7. 7.
   Add the rinsed kinema to the pan and gently stir to combine with the vegetables and spices.
8. 8.
   Pour enough water to cover the vegetables and kinema. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes or until the vegetables are tender.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or Nepalese bread.

Treat your ingredients with care...

• Kinema — Make sure to rinse the kinema thoroughly to remove any excess salt before using it in the recipe.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of red chili powder according to your taste.
• Feel free to add other vegetables of your choice, such as cauliflower or green beans, to make the curry more diverse and nutritious.
• For a creamier texture, you can blend a small portion of the cooked curry and mix it back into the pot before serving.
• Leftover Kinema Curry can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve the curry with a side of yogurt or pickles to complement the flavors and add a refreshing element to the meal.

Serving advice

Serve the Kinema Curry hot with steamed rice or traditional Nepalese bread, such as roti or naan. Garnish with fresh cilantro for added freshness and color.

Presentation advice

When serving the Kinema Curry, arrange the colorful vegetables on top of the curry to make it visually appealing. Sprinkle some chopped cilantro on the dish for a pop of green.