👨‍🍳 作り方

1. 1

   In a large pot, combine the soaked and drained beans with enough water or vegetable broth to cover by about 2 inches. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, or until beans are tender.

2. 2

   While the beans are cooking, heat the vegetable oil in a separate large skillet or pot over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.

4. 4

   Stir in the diced tomatoes, curry powder, turmeric, cumin, and chili powder. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the tomatoes begin to break down.

5. 5

   Add the cooked beans (drained, reserving some of the cooking liquid if desired) to the skillet with the tomato-spice mixture. Add 2 cups of fresh water or vegetable broth (or bean cooking liquid). Bring to a simmer.

6. 6

   Stir in the chopped mixed greens (moroko). Cover and cook for 10-15 minutes, or until the greens are wilted and tender.

7. 7

   If the stew is too thick, add more water or broth. If it's too thin, let it simmer uncovered for a few more minutes to reduce. Season with salt to taste. Stir in the lemon juice just before serving.