Red Kidney Bean Curry (Rajmah)

Wednesday, August 6, 2014

Since starting this blog last July I've posted more than 20 new recipes I've tried, and while I only write on those I've successfully made and recommend, I haven't made most of them more than once. There are just so many I want to try, the little time I spend in the kitchen is usually reserved for new recipes I've bookmarked. But then came this red kidney bean curry, which I've made multiple times in the past two weeks and have eaten for lunch every day for the past six days. And I don't want it to end. It's my favorite recipe yet. 

Here's the best part: It's so cheap and easy. Once you have the spices, the other ingredients cost less than $5 all together, and you can have it on the table in less than 20 minutes. Indian food is my favorite takeout, but it can be pricey. Two dishes and an appetizer usually cost us around $45. This is such a great alternative. 

Ingredients (serves six):
1/3 cup extra virgin olive oil
1/4 cup grated fresh ginger (I use a little less)
1 medium onion, finely chopped
1 plum tomato, diced
3 cloves garlic, minced
1 large green chili, chopped
1 teaspoon salt
1 teaspoon ground cumin 
1 teaspoon ground coriander
1/2 teaspoon cumin seeds
1/2 teaspoon ground tumeric 
1/4 teaspoon cayenne 
8 ounce can of tomato sauce
30 ounces canned red kidney beans, undrained
1/2 cup chopped fresh cilantro (I use parsley)

Heat oil in a deep saucepan 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 (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. 

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