Ingredients (use vegan versions):
- 2 tablespoon Canola Oil
- 2 Medium Onions (finely chopped)
- 2 inches fresh ginger (peeled and finely chopped)
- 6 to 8 cloves fresh garlic (pelled, crushed, and finely chopped)
- 4 large tomatoes (chopped) or 1 26 oz can crushed tomatoes
- 1 to 2 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin seed
- 1 1/2 cups dried kidney beans or 2 cans
- 1/2 can tomato paste
- 2 or 3 sprigs fresh cilantro (chopped).
Directions:
Dinesh invented the original version of this, but I have modified it
extensively.
If you use dried kidney beans, you need to soak them for about 8 hours
in enough water to thoroughly cover them. Then, drain and place in a pot
with enough fresh water to once again cover thoroughly (You may want to add
about 1 tsp. salt.). Bring to a boil, reduce heat, and simmer until
beans are tender (about 45 min.). Drain and set aside.
Heat oil in a large skillet and then saute' onions until they begin to
wilt. Add ginger and garlic and mix well. Stirring often, allow mixture
to cook for about 3 minutes.
Add tomatoes and stir frequently until they cook (canned tomatoes are
already cooked).
Add all the spices and salt (1 tsp for canned tomatoes and 2 tsp. for fresh.)
Stir well and allow to cook for 4 to 5 minutes.
Stir in the Kidneys and tomato paste and cook another 4 to 5 minutes.
Stir in Cilantro and serve hot.
For a nice variation, try adding a large zucchini and/or 1/2 pound firm
tofu at the beginning with the onions.
I make this often and never seem to get tired of it.
Serves: about 4.
Preparation time: 30-45 min.
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