By now, I don’t think I need to introduce my fabulous Pem to you… (you know, Pem who took me to San Miguel, and also inspired Carrot Koshambri, Red Curry Quinoa, Kale & Lentil Dal) but she’s inspired another recipe. This is one of her mum’s (Pria’s) standbys, and I need to learn her secrets, because it’s never as good as when I have it at their house.
But this is one good curry for a weeknight, and is a perfect choice for the 5 Days Low Glycemic Challenge I’m doing this week! You can substitute dried beans, soaked overnight, but this is way faster on a Tuesday.
Red Kidney Bean Curry (Rajma)
- 1 Tbsp. olive oil
- 2 small onions, chopped
- 4 cloves garlic
- 3 cardamom pods, whole
- 1 stick of cinammon
- 1 nub of ginger, grated or microplaned
- 1/2 Tbsp. curry powder
- 4 large tomatoes (or 1 cup crushed tomatoes without seasoning)
- 1 tsp. sugar
- juice of 1 lemon
- 2 cans red kidney beans
Heat the oil in a heavy-bottomed pot. Fry the spices with onion, ginger, garlic, and curry powder. Add 1/2 cup water and cook until softened.
Once the onions are soft and the mixture is glistening, add the tomatoes. Season with sugar and lemon juice.
Add kidney beans and simmer for 30 minutes on low heat, stirring every 10 minutes. Serve warm, with brown rice or chapatis, and plain yogurt.
I always like to add a little lime pickle and hot chili sauce on the side. I bet it would be awesome with some Best Kale Ever, if you want to get your greens in — I think that may be lunch tomorrow!