red kidney bean curry

I have been wanting to make this dish for a number of weeks. I wish I had done it sooner. It is quite easy to whip up on a weekday and all but Nathaniel loved eating it. (He didn't even give it a try. Something about the smell turned him off.) I made a quick side dish of glazed carrots and this meal was ready in no time.

Red Kidney Bean Curry - adapted from Smitten Kitchen

Serves 6

1/3 cup extra virgin olive oil

2 Tbsp. chopped fresh ginger

1 medium onion, finely chopped

1 plum tomato, diced

1 cloves garlic, chopped

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground tumeric

8 ounce can of tomato sauce or 8 ounces of one of your choice (make sure it does not have Italian spices added)

3 cups boiled red kidney beans or 30 ounces canned red kidney beans, drained

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 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 plus 1 1/3 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 yougurt on top is heavenly.