Robbie (mdpenguin) wrote in vegancooking,

Rajma (red kidney beans) Curry

- 2 tbs extra virgin olive oil (this is definitely preferable but other cooking oils will do in a pinch)
- 1 onion, diced
- 2 cloves garlic, pressed or minced (I sometimes use 3)
- 2 tsp fresh ginger root, grated or ½ tsp ground ginger
- 5 cloves, whole
- 1 tsp cinnamon
- 1 tsp cayenne pepper
- 1 tsp ground coriander
- 1 tsp ground cumin seed
- 1 tsp ground turmeric
- 1 can Red Kidney Beans
- 2 tbs basil
- salt to taste

1. Heat oil in large pan and sauté onions and garlic until onions tender
2. Reduce heat by ½ and stir in ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric, continuing to stir for about 1 minute.
3. Stir in beans with liquid. Cook for 5 minutes.
4. Add tomatoes and cook for 5 - 10 more minutes, until everything is cooked through and blended.
5. Remove from heat and stir in basil.
6. Serve on a bed of rice (I like brown basmati and so should you).

Servings: 3 or 4, depending on how you eat.

: If you don't want that much of a bite to this reduce cayenne pepper to ½ or ¼ tsp.

When you buy curry powder this is pretty much the spice combination you are getting.  Further, this is a general curry recipe, you can change out the main ingredients and have a variety of yummy dishes.  I recommend trying garbanzos and/or potatoes.  Carrots work quite well in the dish quite well as well.  Also, if you want to double the amount keep the spice levels the same.

Also, if you don't cook with turmeric very often, be warned that it will turn everything it touches yellow.
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