a new staple.

I had never made curry before. It just always seemed like something that was too out there for my kitchen. Something to eat out at dinner, not in. I don't know why. But when I read about this curry, for some reason, it struck a cord. I called my husband from the grocery store to have him look up the ingredients. It might have been the bean aspect. I have discovered a new love for beans that I never knew I had. And I am so glad that I discovered them because, man, this is good stuff. So easy to make and awesome for a quick and healthy dinner. Plus, great lunch for the rest of the week from the leftovers! We've had this for dinner once a week for the past month. It is that good.

Red Kidney Bean Curry [Rajmah]
Adapted from Smitten Kitchen

1/3 cup extra virgin olive oil
1/4 cup grated fresh ginger
1 medium onion, finely chopped
1 plum tomato, diced
3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1/2 teaspoon ground tumeric
1/2 teaspoon cayenne
8 ounce can of tomato sauce or puree
3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with yogurt for a little creamy-ness. Serve over rice or with naan.