Red Kidney Bean Curry [Rajmah]

Name: Red Kidney Bean Curry [Rajmah]
Ingredients: 1/3 cup extra virgin olive oil; 1/4 cup chopped fresh ginger (I use half this; I’m tepid in the fresh ginger department); 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)

Red Kidney Bean Curry [Rajmah] was pinched from <a href="http://smittenkitchen.com/blog/2009/02/red-kidney-bean-curry/" target="_blank">smittenkitchen.com.</a>

INGREDIENTS

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1/3 cup extra virgin olive oil

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1/4 cup chopped fresh ginger (I use half this; I’m tepid in the fresh ginger department)

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1 medium onion, finely chopped

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1 plum tomato, diced

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3 cloves garlic, chopped

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1 large green chili, chopped (optional)

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1 teaspoon salt

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1 teaspoon ground cumin

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1 teaspoon ground coriander

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1/2 teaspoon cumin seeds

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1/2 teaspoon ground tumeric

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1/4 teaspoon cayenne

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8 ounce can of tomato sauce or 8 ounces of one of your choice

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3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained

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1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)

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