Red Bean Curry
This is an excellent choice for meal prep and batch cooking. Freeze the leftovers or box them up to eat during the week.
Ingredients
- 2 - 3 whole cloves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- olive oil for frying the onion
- 2 medium onions, diced
- 2 tablespoons grated fresh ginger OR 1 - 2 teaspoons ground ginger
- 3 - 4 tablespoons minced garlic
- 1 lb jar prepared kidney beans, drained and rinsed (about 2 cups cooked beans)
- 2 whole tomatoes, chopped (I used peeled whole tomatoes from a jar)
- 12 oz tomato sauce
- 2 - 3 dried red peppers, broken into smaller pieces (leave whole if preferred)
- 1 teaspoon turmeric
- 1/2 - 1 teaspoon ground cayenne
- 2 teaspoons garam masala OR substitute your favorite curry powder
- salt and pepper to taste
- chopped cilantro for garnish
- cooked rice for serving
Instructions
- Heat a small amount of olive oil in a large dutch oven or other heavy bottomed pan.
- Stir in the cloves, cumin seeds and coriander seeds.
- Add the onions, ginger and garlic. Cook until the onions soften and change color slightly.
- If desired, remove the cloves at this point.
- Add the kidney beans, tomatoes, tomato sauce and remaining spices.
- Reduce heat to a simmer and cook for 15 - 20 minutes, topping off the liquid with water as needed.
- Serve over rice and garnish with chopped cilantro.