Ingredients
- 1/3 cup olive oil
- 1/4 cup fresh ginger
- 1 onion medium, finely chopped
- 1 plum tomatoes diced
- 3 clove garlic chopped
- 1 green chili optional, chopped
- 1 tsp salt
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp cumin seeds
- 1/2 tsp tumeric
- 1/4 tsp cayenne
- 8 oz tomato sauce
- 3 cup red kidney beans boiled or 30oz undrained canned
- 1/2 cup fresh cilantro chopped
Servings: servings
Instructions
- Heat oil in a deep sauce pan over medium heat for one minute.
- Add ginger, garlic, onion, green chili, and let sizzle for one minute.
- Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently.
- Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup 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 on top is heavenly.
Recipe Notes
http://smittenkitchen.com/2009/02/red-kidney-bean-curry/