Description
Enjoy this lovely and healthy vegetarian Indian food. Serve it over brown Basmati rice with a side of quick sautéed bok choy for a little crunch. Or simply with the cauliflower/potato side dish and homemade naan. Serves 4-6.
Ingredients
1/3 cup extra virgin olive oil (we use less)
2 tbsp minced fresh ginger
1 medium onion, finely chopped
1 plum tomato, diced
3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cumin seeds
1/2 tsp ground turmeric
1/4 tsp cayenne
8 ounce can of tomato sauce or 1 cup of one of your choice
3 cups cooked red kidney beans or 2 15-ounce cans, drained and rinsed
1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)
Directions
Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chile, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add red kidney beans plus 2 additional cups of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 min. Remove from heat. Garnish with cilantro.
Serve over rice or with naan. A dollop of plain yogurt (if not keeping the dish vegan) on top is heavenly.
Enjoy!
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