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 BPA 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

  1. Rinse beans under cold running water for 2 minutes, then drain and set aside.
  2. Heat oil in pan over medium heat.

  3. Add cumin seeds and let crackle for 30 seconds.
  4. Add onions, ginger, and garlic, and cook until thin and translucent (about 2 minutes).

  5. Add turmeric powder and cook for 1 additional minute.

  6. Add tomatoes and cook for 3 additional minutes.  

  7. Add garam masala, kidney beans, and enough water to cover beans.  
  8. Bring curry to boil and let simmer on medium heat for 5 minutes.  

  9. Remove from heat.
  10. Garnish with chopped cilantro and serve with cooked basmati rice.

Bon appétit!