Kidney Bean Curry
Kidney Bean Curry
- Author: Pablo Magaña
- Minute required: 25 minutes
- Difficulty: Easy
Ingredients:
Boiled red kidney beans (520 g.)
1 onion (preferably red)
2 garlic cloves
Tomato sauce/pure
1 teaspoon ginger powder
1 teaspoon cumin seeds/cumin powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
Coriander and salt (to taste)
1 tablespoon of Kashmiri chili powder (optional)
Chili flakes (optional/to taste)
Preparation:
- Fry the finely chopped onion in olive oil/vegan ghee.
- When the onion becomes translucent, add the garlic, also finely chopped.
- Add the spices:
(i) a teaspoon of ginger powder,
(ii) a teaspoon of cumin seeds or cumin powder,
(iii) a teaspoon of turmeric powder,
(iv) a teaspoon of garam masala powder,
(v) a pinch of salt (optional black pepper),
(vi) chili flakes (optional, and to taste),
(vii) and a tablespoon of Kashmiri chili powder (optional).
- Stir in the spices, the onion and the garlic (30 seconds).
- Stir in the tomato sauce/pure 1-2 minutes.
- Stir in the red kidney beans 1 minute.
- Add the water, and simmer at medium heat 10 minutes or more, until it has the desired consistency (keep adding water if needed).
- Stir in finely chopped coriander 2-3 minutes and maybe vegan cooking cream.