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!
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.
- Heat oil in pan over medium heat.
- Add cumin seeds and let crackle for 30 seconds.
- Add onions, ginger, and garlic, and cook until thin and translucent (about 2 minutes).
- Add turmeric powder and cook for 1 additional minute.
- Add tomatoes and cook for 3 additional minutes.
- Add garam masala, kidney beans, and enough water to cover beans.
- Bring curry to boil and let simmer on medium heat for 5 minutes.
- Remove from heat.
- Garnish with chopped cilantro and serve with cooked basmati rice.