Curried Red Beans with Carrots and Fennel Recipe

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Ingredients

  • 2 cups small red beans or aduki beans, soaked overnight
  • 5 cups cool water
  • 1 large white onion in 2 halves
  • 2 fennel bulbs
  • 2 large cloves garlic, smashed
  • 1 teaspoon chimichurri or mild chili powder
  • 1 teaspoon cumin
  • 2 bay leaves
  • 1 pound fresh carrots, coarsely chopped
  • Fennel and onion from above
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons butter
  • 2 to 3 teaspoons medium curry powder (I used Madras)
  • 2 to 3 teaspoons mild curry powder (I used World Spice Tandoori Spices)
  • 1½ teaspoons salt

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