Red Kidney Beans Curry

Red kidney beans are very high in anti-oxidants. This dish is really delicious and very good for you. I used a pressure cooker to soften the beans. Just follow the instructions on how to use your pressure cooker.

If you do not have a pressure cooker, soak the beans overnight and then boil them in the morning. You may just use canned red kidney beans as well. If you decide to use the canned beans then add 2 cups of water for a soup like gravy. If you boil the beans use the water that it was boiled in to create the soup like gravy.

Curry Leaves used in this recipe is optional, however it does add a really nice aroma. You will find these leaves at most Indian grocers.

Ingredients

1 cup dried kidney beans
4 tablespoons Canola oil
¼ cup sliced onion
1 cup crushed canned tomato
4 whole garlic cloves
1 teaspoon ground ginger
1 teaspoon chili powder
1 cinnamon stick
3 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon fennel powder
¼ teaspoon turmeric powder
1 teaspoon salt (adjust to your taste)
2 sprigs of curry leaves if you have this in your area
a few sprigs of cilantro for garnish

Method

Pick beans, discard stones or dirt, & wash beans
Boil beans until they are soft. Add cinnamon stick to the boiling water. If using canned beans, begin at the next step
Heat oil on medium temperature & add onions
When soft add tomatoes and cook for about 1 minutes until mushy
Add ginger & garlic & stir, then add the spices, mix well. Add curry leaves if this is available
Add the beans & salt and blend together
If beans have been boiled add the water it was boiled in. For canned beans add 2 cups of water
Reduce heat & cook for about 10-15 minutes until beans are soft. The whole garlic cloves should be soft. Mash them in with the back of a spoon
Garnish with cilantro in serving dish. Serve with rice or roti

Kidney Beans served with rice

Curried Red Kidney Beans

Beans cooking in Pot

Fresh Curry Leaves

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[Photographer:Nirmala Pather]