I hope everyone had a nice Passover / Easter weekend. I feel like I didn’t stop all weekend and indulged in one too many Reese’s Peanut Butter Eggs, jellybeans, and Sour Patch Bunnies (please tell me that was not just me…). Definitely need to back slowly away from the Easter basket sugar overload and head over to something healthy.
Fortunately I have just the thing to offset all those jellybeans – kidney beans! 🙂
To say that I am a little obsessed with this recipe is an understatement. I’ve made it twice now and forced my mother to make it too. If I could, I would force you all stop right now and make it too!
It is so easy – with LOTS of pantry ingredients – but is so complex and flavorful with all those wonderful deep, aromatic spices. I use canned beans, and served with some rice topped with plain Greek yogurt and loads of cilantro. Obviously, you can omit the cilantro if you are not a fan like some (crazy) members of my family. The level of spice is up to you also – I leave some seeds in because I like the heat, if you don’t use a smaller jalapeño and remove the ribs and seeds.
Spicy Red Kidney Bean Curry
Yield: 4 Servings
2 Tbsp. extra virgin olive oil
2 Tbsp. grated fresh ginger
1 medium white or yellow onion, finely chopped
3 cloves garlic, chopped
1 large jalapeño chili, seeded and chopped
8 oz. can of tomato sauce
1 tsp. salt
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
1/2 tsp. cumin seeds
1/4 tsp. cayenne pepper
3 cups boiled red kidney beans OR 30 oz. canned red kidney beans
1 plum tomato, diced
1 cup of water
Chopped fresh cilantro, non-fat Greek yogurt, and/or rice to serve
1. Heat olive oil in a deep sauce pan over medium heat for one minute.
2. Add ginger, onion, garlic, and jalapeño; sauté for one minute.
3. Add the tomato sauce, salt and remaining spices. Cook for five more minutes, stirring frequently.
4. Add the kidney beans, tomato, and water. Bring to a boil, then reduce heat to medium and let cook uncovered for 10 minutes, stirring frequently.
5. Remove saucepan from heat. Spoon over rice, garnish with cilantro and yogurt, and serve.