curried red light kidney beans

6 tbsp curry powder
6 tbsp garam masala powder
2 tblsp sea salt
ground black pepper to taste
1.5 tsp crushed red pepper flakes,
2 can light red kidney beans
1 large onion
1.5 tbsp olive oil
2 cans diced tomato, lime juice and cilantro can
1 small can tomato sauce
glass of water for simmering

serve with rice or chapatis, garnish with yogurt and fresh chopped cilantro

heat oil, mince garlic and chop onion and brown in large frying pan, add spices and cook for a few minutes add the can tomato blend and sauce , add beans simmer for at least 30 mins to allow the flavors to blend.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user NATASHA_SIDHU.