Thursday, April 28, 2011

Kidney Bean Curry

Oh rice and beans how I missed thee!

Grains and legumes may be humble foods, but I love them and I am so glad Passover is over.

I'm not sure why, but I have never made curry with kidney beans before. When making vegetarian curries, I always use chickpeas.

I've heard this curry (Rajma), described as chili's Indian kissing cousin. All I know is it is easy and yummy. But then again, I tend to LOVE the flavours of Southern Asian another life I must have lived in that region of the world. Then again, I also love the flavours of cuisines from all regions of Asia, so it's hard to know what part of that continent I may have originated from in my past life.


1 tsp olive oil
1 onion, diced
2 cloves garlic, minced
Large knob fresh ginger, peeled and finely chopped
1 tbls chili powder*
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp salt
Cayenne pepper, to taste (optional)
1/2 cup cider vinegar
2 fresh tomatoes, diced (about 1 cup)
1 can red kidney beans, drained and rinsed
1 can tomato paste
1/4 cup plain yogurt
Several handfuls roughly chopped fresh cilantro

In large skillet over medium heat, add oil and then saute onion, garlic and ginger until onion is translucent. Add spices and cook another minute or two until skillet is dry. Add vinegar, tomatoes and beans and simmer over medium low heat for 3-4 minutes. Add tomato paste and yogurt. Turn heat down to low and simmer until ready to serve (you can serve right away or simmer for however long you want, the flavours will just keep getting better). Add water if sauce becomes too thick. Stir in fresh cilantro just before serving. Serve over brown rice (preferably basmati).

*Don't be scared by the amount of chili powder. Most chili powders have little to no heat, but test yours and adjust seasoning to taste if yours happens to be the hot kind and you don't like spicy food.

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