Red Kidney Bean Curry (Rajma)

Adapted from Smitten Kitchen
serves 6

1/3 cup extra-virgin olive oil
1/4 cup chopped fresh ginger
1 medium onion, finely chopped
1 or 2 plum tomatos, diced
3 cloves garlic, chopped
1 large green chile (such as poblano or cubanelle), chopped [Note: you
can substitute 1 green bell pepper plus 1 or 2 jalapenos]
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 ounces tomato sauce
3 cups kidney beans (prepared from dry or from two cans), drained
1/2 cup chopped fresh cilantro
rice, naan, or couscous, for serving
Plain greek yogurt, for serving

1. Heat oil in a deep sauce pan over medium heat for one minute. Add
ginger, garlic, onion, chile, and let sizzle for one minute. Add the
tomato sauce, salt and remaining spices and cook for an additional
five minutes, stirring frequently.

2. Add the kidney beans, 1 cup water, and tomatoes. Bring it to a
boil, then reduce to medium heat and let cook uncovered for 10
minutes. Remove from heat. Garnish with cilantro. Serve over rice or
with naan (couscous will also work), with a dollop of yogurt on top.
(Refrigerate, covered, up to 1 week — flavor improves after storing.)

–Prepared with our help by Heather on February 26, 2012