Ingredients
Equipment
small soup pot
Cooking Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and cook until soft.
- Stir in garlic and ginger and cook for 30 seconds.
- Add cumin, coriander, turmeric, chili powder, and salt.
- Stir in kidney beans, crushed tomatoes, and water.
- Bring to a gentle simmer and cook for about 25 minutes, stirring occasionally, until the beans are heated through and the sauce has thickened to your preferred consistency.
- Stir in cilantro and remove from heat.
- Serve warm over cooked basmati rice.
Nutrition
Notes
• Use cooked kidney beans. Dried kidney beans cannot be substituted directly into this short cooking method.
• Drain and rinse canned beans before adding them to the sauce.
• Simmer gently and stir carefully to help the beans retain their shape.
• Mash a few beans against the side of the pot and stir them back into the sauce for a thicker texture.
• Chili powders vary in strength. Adjust the amount to suit the product you use.
• The stated total time assumes cooked basmati rice is ready to serve. Prepare rice separately if starting from uncooked grains.