*Note: Feel free to check out the recipe video + step-by-step pictures in the blog post above!
Heat the oil in a pan or pot and sauté the onion for 2-3 minutes until translucent. Then add the garlic and ginger and sauté for 30 seconds. Next, add curry powder and chili and sauté for another 30 seconds. Now add the carrot and potatoes and sauté for 1 minute. Then add the tomatoes, vegetable broth, salt and pepper and simmer, covered, for 10 minutes until the potatoes are almost tender.
Add the coconut milk, maple syrup and pinto beans and simmer for another 10 minutes with the lid on. Then add the lime juice. Taste and season to taste.
Serve the pinto bean curry with rice or flatbread or naan, and garnish with fresh parsley, sesame seeds and lime wedges on the side.
Pinto beans: Alternatively, you can use other beans such as white, black or kidney beans or other legumes such as chickpeas, peas or lentils.
More information about the recipe, including tips for storing and freezing, are mentioned in the blog post above!
Jamaican curry powder:
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp yellow mustard seeds
2 tsp fenugreek seeds
1 tsp black peppercorns
1 tbsp turmeric, ground
1 tsp cayenne pepper, ground
Toast coriander, cumin, mustard and fenugreek in a pan for about 2-3 minutes. Then grind finely together with the pepper. Then mix with turmeric and cayenne pepper. Stored in an airtight container, it will keep up to 6 months.