Indian Style Kidney Bean Curry

Name: Indian Style Kidney Bean Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 4 cups red kidney beans washed (fresh); 5-6+ cups water; 1 large onion chopped; 1 large tomato chopped; 3 Tbsp canola or vegetable oil; 1 Tbsp tumeric; 1 Tbsp garam masala; 1 Tbsp Red chili powder

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 8

Ingredients

4 cups red kidney beans, washed (fresh)5-6+ cups water1 large onion, chopped1 large tomato, chopped3 Tbsp canola or vegetable oil1 Tbsp tumeric1 Tbsp garam masala1 Tbsp Red chili powder

Directions

In a pressure cooker, add kidney beans and cover with water. Make sure there is about 2:1 water to beans in the cooker. Place on medium high heat and let it cook.

While the pressure cooker is heating up, chop onion and tomato into small pieces. Heat oil in a frying pan and add the vegetables. Cook until tender then add the spices. Continue to cook to remove the "rawness" of the spices for another 5-10 minutes. Remove from heat and set aside.

Once the pressure cooker sounds, remove from heat. At this point your beans should be cooked. Remove lid once all the steam is out and add the onion, tomato and spice mixture. Stir once or twice. Add additional spices if you wish.

Replace cover and cook once again until the cooker sounds off.

Allow the pressure cooker to cool and the place in fridge. Will last in fridge for up to two weeks.

I suggest letting it sit in the fridge for 1 day before using for best taste.

Serve on rice with a side salad and a piece of naan bread.

Serving Size: Makes approximately 8 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user PIPERCHICKAB.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving