Rajmah: Red Kidney Bean Curry

July 31, 2014 at 10:11 pm Leave a comment

Yay! Something new. It’s been a while since I found a new recipe that met my double-portion standard. I must have seconds! I adjusted some of the ingredients to fit my fancy.

  • A generous amount of olive oil
  • 1 TBSP fresh chopped or grated ginger
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 roasted green chili, chopped
  • 1 tsp salt
  • 1 1/2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • dash cayenne
  • A generous amount of dried cilantro or parsley (unless you have some fresh herbs handy)
  • 8 oz. tomato sauce
  • 3 cups cooked kidney beans
  • 1 cup water
  • 1 plum tomato, diced

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, water, and tomato. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat.

We ate our beans over brown rice. They were comforting and delicious.

Here’s the original recipe from Smitten Kitchen.


Entry filed under: Dairy-Free, Gluten-free, Indian, Vegan, Vegetarian, Wheat-free. Tags: , , .

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