Curried Kidney Beans & Basmati

Curried Kidney Beans & Basmati
What’s not to like about rice and beans? It’s a healthy, complete meal and super-easy to make, especially with curried kidney beans instead of black beans. With the goodness of garlic, ginger, and turmeric powder, this recipe will become a family favorite in no time!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
- 2 cans organic kidney beans
- 1 tablespoon canola oil
- 1 tablespoon cumin seeds
- 1 large onion (finely chopped)
- 1 tablespoon garlic (peeled & chopped)
- 1 tablespoon ginger (peeled & chopped)
- 1 teaspoon turmeric powder
- 3 medium tomatoes
- 1 teaspoon garam masala
- Salt
- 1 tablespoon cilantro leaves (chopped)
- Basmati rice (cooked)
Instructions
-
Rinse beans under cold running water for 2 minutes, then drain and set aside.
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Heat oil in pan over medium heat.
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Add cumin seeds and let crackle for 30 seconds.
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Add onions, ginger, and garlic, and cook until thin and translucent (about 2 minutes).
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Add turmeric powder and cook for 1 additional minute.
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Add tomatoes and cook for 3 additional minutes.
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Add garam masala, kidney beans, and enough water to cover beans.
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Bring curry to boil and let simmer on medium heat for 5 minutes.
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Remove from heat.
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Garnish with chopped cilantro and serve with cooked basmati rice.