Red Bean Indian Curry

a palette of cooking goodies::dig in::boyfriend approved!

Oh, Indian food, why can't I ever cook thee right?!  


It's true - I had yet to ever cook an Indian dish that tasted, well, like the deliciousness that comes in a paper bag from Akash in Downtown Cincinnati - until now!  I think I found a winner (aside from the Roasted Cauliflower and Potato Curry dish from Deb's Smitten Kitchen) - Red Bean Indian Curry, adaptation from Tiffin Tales.


Since I had a nice stock of beans, which I now keep after trying Modern Megpie's packed full of beans Chili, I decided to give it a shot - and as you can see holding his second helping - Rick agrees this is a dish to keep in the memory bank (or in my case - blog).


15 oz can Red Kidney Beans, rinsed and drained (I know, lazy - I didn't soak and boil...but they still taste great!)
2 tablespoon butter
1 medium yellow onion
2 cloves garlic and a thumb size ginger with a dash of water pureed to a paste
1 cup chopped tomato
1/2 cup tomato paste
1 teaspoon cumin
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder (I'm a wimp!)
1 teaspoon garam masala
1/2 cup Vegetable Broth (more if you desire a thinner curry)
Salt, to taste
1/2 lemon - juiced


Melt butter over medium heat and add onion.  Cook until translucent, 8-10 minutes.  Add garlic-ginger paste and cook for 2-3 minutes.  Then add spices and cook for one minute until aromatic - add tomato and tomato paste and stir until incorporated.  Add broth and beans, lower heat and cover - stirring occasionally for 15-20 minutes.


Serve hot over basmati rice (I always throw ours in the rice cooker with a dash of nutmeg - yum!).  Enjoy!

Pin It