Dinner

Red Kidney Bean Curry is for Dinner.

Red Kidney Bean Curry takes 20 minutes to prepare.

Red Kidney Bean Curry takes 20 minutes to cook.

Red Kidney Bean Curry makes 4 servings.

The ingredients for Red Kidney Bean Curry are:

1/4 cup extra virgin olive oil
1/4 cup chopped fresh ginger (I use half this; I?m tepid in the fresh ginger department)
1 medium onion, finely chopped
1 plum tomato, diced
3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cumin seeds
1/2 teaspoon ground tumeric
1/4 teaspoon cayenne
8 ounce can of tomato sauce
3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
1/2 cup chopped fresh cilantro (or parsley, if you?re cilantro-averse)

Here is how you make Red Kidney Bean Curry:

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.Serve over rice or with naan. A dollop of plain yougurt on top is heavenly.Number of Servings: 4Recipe submitted by SparkPeople user HSTANHOPE.

The nutritional information for Red Kidney Bean Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 304.0

• Total Fat: 14.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,477.6 mg
• Total Carbs: 38.1 g
• Dietary Fiber: 12.7 g
• Protein: 12.4 g

Red Kidney Bean Curry is Indian cuisine.

The dietary needs meet for Red Kidney Bean Curry is Vegetarian