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Red Kidney Bean Curry

Yields1 Serving

 2 tbsp vegetable oil
 1 tsp cumin seeds
 2 medium onions, finely chopped
 12 inch piece of ginger, peeled or julienned
 6 cloves garlic
 2 green chiles, stemmed and finely chopped
 2 large tomatoes, cored and chopped into 1-inch cubes
 2 tsp ground coriander
 1 tsp ground cumin
 ¼ tsp ground turmeric
 3 cups red kidney beans (2 [15-ounce] cans, drained and rinsed)
 2 cups water
 ¼ tsp salt, or to taste
 Chopped cilantro, for garnish
 Cooked rice
1

In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the onions and fry until soft and translucent, about 5 minutes.

2

Add the ginger and garlic and fry for 2 minutes.

3

Add the green chiles, tomatoes, coriander, cumin, garam masala, and turmeric, and fry until the oil separates from the masala, about 10 minutes.

4

Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft, and the sauce has reduced a bit to your desired consistency, about 25 minutes.

5

Mash some of the beans roughly to thicken the sauce.

6

Garnish with cilantro and serve hot with rice and kachumber salad.

Tips
7

For an even better curry, cook kidney beans from dried instead of using canned beans. Soak the dried beans in water overnight and drain. Add the soaked beans to a pot, covering with about an inch of water. Bring to a low simmer and check after about an hour, adding more water as needed. The beans are done when they are tender.

8

For less intense heat, seed the chili peppers before chopping.

9

Serve with your choice of store-bought or homemade pickles.