Red Kidney Bean Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup extra virgin olive oil1/4 cup chopped fresh ginger (I use half this; I’m tepid in the fresh ginger department)1 medium onion, finely chopped1 plum tomato, diced3 cloves garlic, chopped1 large green chili, chopped (optional)1 teaspoon salt1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon cumin seeds1/2 teaspoon ground tumeric1/4 teaspoon cayenne8 ounce can of tomato sauce 3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained1/2 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, 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 yougurt on top is heavenly.
Number of Servings: 4
Recipe submitted by SparkPeople user HSTANHOPE.
Serve over rice or with naan. A dollop of plain yougurt on top is heavenly.
Number of Servings: 4
Recipe submitted by SparkPeople user HSTANHOPE.
Nutritional Info Amount Per Serving
- Calories: 304.0
- Total Fat: 14.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,477.6 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 12.7 g
- Protein: 12.4 g
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