On one particular night last fall, we stumbled upon Deb's Red Bean Curry and fell in love. It's almost like an Indian vegetarian chili with a major kick of flavor. Since then, we have made it almost a half-dozen times. It is one of those "go-to" recipes that you should always have on hand, and most of the ingredients are probably already sitting in your cupboard.
This recipe literally takes 30 minutes from start to finish and works really well for a weeknight dinner. You will not be disappointed!
Red Bean Curry
by Smitten Kitchen
1/3 cup olive oil
1/4 cup chopped fresh ginger (yep, that much)
1 medium onion, chopped
1 plum tomato, diced
3 cloves garlic, minced
1 large green chili, chopped (optional, but not for us)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
8 ounce can of tomato sauce
30 ounces of canned red kidney beans, undrained (or 3 cups boiled)
1/2 cup chopped fresh cilantro (I would never--we use parsley instead)
Heat olive oil in a medium sauce pan until hot and add ginger, garlic, onion, green chili. Stir around for one minute. Add tomato sauce and all spices, stirring frequently for five minutes. Add tomatoes and kidney beans, undrained, plus one extra cup of water. Bring to a boil, then reduce to medium heat and cook for 10 minutes uncovered. Remove from heat and serve over basmati rice or with naan.
