Grumman’s Vegetarian Tacos | RICARDO

Ingredients

• 4 cups (1 litre) dried red kidney beans
• Soaking water
• 4 onions, thinly sliced
• 1/3 cup (75 ml) chopped fresh ginger
• 1/4 cup (60 ml) minced garlic
• 1/4 cup (60 ml) olive oil
• 3 tablespoons (45 ml) yellow curry powder
• 1 tablespoon (15 ml) sweet paprika (Spanish paprika)
• 1 tablespoon (15 ml) ground cumin seeds
• 1 tablespoon (15 ml) ground black pepper
• 1 tablespoon (15 ml) ground coriander seeds
• 1 can 103 oz (2.89 litres) peeled plum tomatoes
• 3 cups (750 ml) water
• 1 tablespoon (15 ml) canned chipotle pepper in adobo sauce
• 1/2 cup (125 ml) honey
• The juice of 3 limes
• Salt
• Julienned radishes, to taste
• Fresh cilantro leaves, to taste
• Pickled onions slices, to taste
• Large tortillas
• Crumbled feta cheese
• Lime wedges