50 Classic Curries by Manisha Kanani (p82)
| The original recipe calls for 1 1/4 c dried beans, soaked, then cooked in double their volume of plain water for 60-90 min. (Boil hard for 10 min first to deactivate the toxins. Kidney beans are like that.) | ||||
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| Serve over rice. | ||||
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| In 12-inch skillet. | ||||
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| Fry, until beginning to sputter, 2 min. | ||||
| 1/2 | t | cumin seeds | ||
| Soften, 5 min. | ||||
| 1 | onion, sliced thin | |||
| 1 | green chili, finely chopped | |||
| 1-inch piece ginger root, grated | ||||
| Until fragrant, ~1 min. | ||||
| 2 | cloves | garlic, minced | ||
| Add, 5 min. | ||||
| 2 | T | curry paste | ||
| 1 | t | ground cumin | ||
| 1 | t | ground coriander | ||
| 1/2 | t | cayenne (or less) | ||
| 1/2 | t | salt | ||
| Add, 5 min. | ||||
| 1 | (15 oz) can crushed tomatoes | |||
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| 2 | (15 oz) cans kidney beans | |||
| 2 | T | chopped cilantro | ||
| extra water, if necessary | ||||
| Garnish. | ||||
| extra chopped cilantro | ||||