Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp vegetable oil (30 mL)
  • 1 medium white onion (diced)
  • 2 cloves garlic (minced)
  • 2 Tbsp fresh grated ginger
  • 1 Tbsp garam masala
  • 1 15-oz can crushed tomatoes (425 g)
  • 1 14-oz can coconut milk (400 g)
  • 1 15-oz can kidney beans (drained, 425 g)
  • 1 tsp soy sauce
  • ¼ tsp salt (optional)
  • To serve: white rice, cilantro, crushed red pepper flakes, lime juice

Instruction

  • Prep: If serving with rice, prepare rice.
  • Flavor Makers: Heat oil in a large pot over medium/high. Add onion, garlic, ginger, and garam masala. Cook until onion softens, 3 to 5 minutes.
  • Filler Uppers: Add crushed tomatoes, coconut milk, kidney beans, and soy sauce, then bring to a gentle simmer. Let cook for 10 minutes to let flavors blend together. Taste and add salt as needed to intensify flavors.
  • Serve: Ladle curry over warm rice. Top with fresh cilantro, a pinch of crushed red pepper, and a squeeze of lime juice.