Kidney
Bean Curry (a la Smitten Kitchen)
1/3 c.
extra virgin olive oil
¼ c.
grated or chopped fresh ginger, or ½ tbs. or so dried
1
onion, diced
1 plum
tomato, diced (I used a 10 oz. can of diced tomatoes with chilies)
3
cloves garlic, minced
1 large
green chili, minced (I used a red thai chili)
½ tsp.
salt
1 tsp.
ground cumin
1 tsp.
ground coriander
½ tsp.
ground cumin
½ tsp.
turmeric
¼ tsp.
cayenne
Pinch
or two of ground cardamom
8 oz.
can tomato sauce
3 15
oz. cans red kidney beans (2 drained, 1 undrained)
1 cup
water
Chopped
cilantro, for serving
Heat
oil over medium heat. Add ginger (if
using fresh), onion, garlic, & chili, and cook for a minute or so. Add the spices (including ginger, if using
dried) and cook until fragrant, about one minute. Stir in tomato sauce, cooking for 5
minutes. Stir in beans, tomatoes, and
water. Bring the mixture to a boil, then
reduce heat and simmer for 10 minutes.
Serve over rice with cilantro (we put some Greek yogurt on top as well).
Source: Smitten Kitchen
