Today for dinner we are having leftovers but I need a something little more and I’m sick so I wanted to make something quick that wasn’t daal. I decided to make a super fast red kidney bean curry that I adapted from Smitten Kitchen. This is my favorite food blog. The pictures are amazing and everything I’ve tried has turned out good even with making changes here and there. For this curry I had to make some changes. The recipe calls for 2 tins of 15 oz kidney beans. In Canada we get 19 oz tins and it called for an 8 oz tin of tomato sauce. The closest I could find was 213 ml. We like our food spicy (and this is spicy) so basically I used the recipe as is for a 19 oz tin of kidney beans with a few changes. It tastes great with rice or egg noodles.
Red Kidney Bean Curry (Rajmah)
Adapted from Smitten Kitchen
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2 tbsp canola oil
1 1/2 inch piece ginger, minced
4 cloves garlic, minced
1 green chilli, minced
1 medium onion, minced
1 tomato, diced
3/4 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cumin seeds
1/2 tsp turmeric
1/4 tsp cayenne pepper
213 ml tin of tomato sauce
19 oz tin of red kidney beans, drained and rinsed
3 tbsp minced coriander
2 tbsp yogurt
I used a chopper to finely mince the garlic, ginger, onion and green chilli.
Heat the oil and add the garlic, ginger, onion and green chilli. Fry for a couple of minutes. Then add the tomato sauce, salt and spices. Cook this for about 10 minutes. Add the kidney beans, tomatoes and 1/2 cup of water. Cook for 10-15 minutes, or until you get the desired consistency. Add the yogurt and cilantro. Serve with some more yogurt or sour cream on the side.