Ingredients

The following ingredients have 8 Servings
  • 2 - 3 whole cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • olive oil for frying the onion
  • 2 medium onions, diced
  • 2 tablespoons grated fresh ginger (OR 1 - 2 teaspoons ground ginger)
  • 3 - 4 tablespoons minced garlic
  • 1 lb jar prepared kidney beans, drained and rinsed ((about 2 cups cooked beans))
  • 2 whole tomatoes, chopped ((I used peeled whole tomatoes from a jar))
  • 12 oz tomato sauce
  • 2 - 3 dried red peppers, broken into smaller pieces ((leave whole if preferred))
  • 1 teaspoon turmeric
  • 1/2 - 1 teaspoon ground cayenne
  • 2 teaspoons garam masala (OR substitute your favorite curry powder)
  • salt and pepper to taste
  • chopped cilantro for garnish
  • cooked rice for serving

Instruction

  • Heat a small amount of olive oil in a large dutch oven or other heavy bottomed pan.
  • Stir in the cloves, cumin seeds and coriander seeds.
  • Add the onions, ginger and garlic. Cook until the onions soften and change color slightly.
  • If desired, remove the cloves at this point.
  • Add the kidney beans, tomatoes, tomato sauce and remaining spices.
  • Reduce heat to a simmer and cook for 15 - 20 minutes, topping off the liquid with water as needed.
  • Serve over rice and garnish with chopped cilantro.