Red Kidney Bean Curry
Quick easy vegetarian and delicious - what more could you want? Goes great over basmati rice.
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1/3 cup extra virgin olive oil (we use less)
2 tablespoons minced fresh ginger (reduced from original 4T) 1 medium onion, finely chopped 1 plum tomato, diced 3 cloves garlic, chopped 1 large green chile, chopped (optional) 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon cumin seeds 1/2 teaspoon ground turmeric 1/4 teaspoon cayenne 8 ounce can of tomato sauce or 1 cup of one of your choice 3 cups cooked red kidney beans or 2 15-ounce cans, drained and rinsed 1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse) |
Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chile, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add red kidney beans plus 2 additional cups of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.
Serve over rice or with naan. A dollop of plain yogurt (if not keeping the dish vegan) on top is heavenly. |