Meera Sodha has released a vegetarian recipe for kacang pool, a Malaysian bean stew. This version of the dish, which typically features minced beef, substitutes it with soya mince.
Kacang pool is described as having roots in ancient Egypt, where it began as ful medames, a fava bean dish. It was reportedly brought to Johor, Malaysia, by Arab traders and has since been adapted to include more spice and baked beans.
The recipe details a preparation time of 10 minutes and a cooking time of 35 minutes, serving four individuals. Ingredients include unsalted butter, rapeseed oil, red onions, sea salt, garlic, ginger, ground cumin, mild curry powder, ground coriander, ground fennel, dried soya mince, tinned baked beans, and tinned borlotti beans. It is served with fried eggs, buttered dinner rolls or flatbreads, green chillies, and lime.