Red Kidney Bean Curry
Photo © Deb Perelman
- 1/3 cup extra virgin olive oil
- 1/4 cup chopped fresh ginger
- 1 medium onion, finely chopped
- 1 plum tomato, diced
- 3 cloves garlic, chopped
- 1 large green chili, chopped (optional)
- 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 or 8 ounces of one of your choice
- 3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
- 1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cilantro, fresh (1/2 cup)
- Coriander, ground (1 teaspoon)
- Cumin, ground (1 teaspoon)
- Cumin seeds (1/2 teaspoon)
- Garlic (3 cloves)
- Ginger, fresh (1/4 cup)
- Green chili, large (1)
- Kidney beans or, red (3 cups)
- Onion, medium (1)
- Plum tomato (1)
- Condiments
- Tomato sauce or (1 8 ounce can)
- Cooking & Baking
- Cayenne (1/4 teaspoon)
- Olive oil, extra virgin (1/3 cup)
- Salt (1 teaspoon)
- Tumeric, ground (1/2 teaspoon)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published February 17, 2009 (4 years ago).
81 people saved this recipe.
