{"id":1228,"date":"2012-03-01T20:49:12","date_gmt":"2012-03-02T01:49:12","guid":{"rendered":"http:\/\/stlydias.org\/blog\/?p=1228"},"modified":"2012-03-01T20:49:12","modified_gmt":"2012-03-02T01:49:12","slug":"red-kidney-bean-curry-rajma","status":"publish","type":"post","link":"https:\/\/stlydiasliturgy.org\/blog\/2012\/03\/red-kidney-bean-curry-rajma\/","title":{"rendered":"Red Kidney Bean Curry (Rajma)"},"content":{"rendered":"<p>Adapted from <a href=\"http:\/\/smittenkitchen.com\/\">Smitten Kitchen<\/a><br \/>\nserves 6<\/p>\n<p>1\/3 cup extra-virgin olive oil<br \/>\n1\/4 cup chopped fresh ginger<br \/>\n1 medium onion, finely chopped<br \/>\n1 or 2 plum tomatos, diced<br \/>\n3 cloves garlic, chopped<br \/>\n1 large green chile (such as poblano or cubanelle), chopped [Note: you<br \/>\ncan substitute 1 green bell pepper plus 1 or 2 jalapenos]<br \/>\n1 teaspoon salt<br \/>\n1 teaspoon ground cumin<br \/>\n1 teaspoon ground coriander<br \/>\n1\/2 teaspoon cumin seeds<br \/>\n1\/2 teaspoon ground turmeric<br \/>\n1\/4 teaspoon cayenne<br \/>\n8 ounces tomato sauce<br \/>\n3 cups kidney beans (prepared from dry or from two cans), drained<br \/>\n1\/2 cup chopped fresh cilantro<br \/>\nrice, naan, or couscous, for serving<br \/>\nPlain greek yogurt, for serving<\/p>\n<p>1. Heat oil in a deep sauce pan over medium heat for one minute. Add<br \/>\nginger, garlic, onion, chile, and let sizzle for one minute. Add the<br \/>\ntomato sauce, salt and remaining spices and cook for an additional<br \/>\nfive minutes, stirring frequently.<\/p>\n<p>2. Add the kidney beans, 1 cup water, and tomatoes. Bring it to a<br \/>\nboil, then reduce to medium heat and let cook uncovered for 10<br \/>\nminutes. Remove from heat. Garnish with cilantro. Serve over rice or<br \/>\nwith naan (couscous will also work), with a dollop of yogurt on top.<br \/>\n(Refrigerate, covered, up to 1 week &#8212; flavor improves after storing.)<\/p>\n<p>&#8211;<em>Prepared with our help by Heather on February 26, 2012<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1228"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=1228"}],"version-history":[{"count":2,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1228\/revisions"}],"predecessor-version":[{"id":1230,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1228\/revisions\/1230"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=1228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=1228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=1228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}