Red Kidney Bean Curry

• 1/3 cup extra virgin olive oil
• 1/4 cup chopped 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
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ground tumeric
• 1/4 teaspoon cayenne
• 8 ounce can of tomato sauce or 8 ounces of one of your choice
• 3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
• 1/2 cup chopped fresh cilantro (or parsley)

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 cilantro.

Serve over rice or with naan. A dollop of plain yougurt on top is heavenly.

Serves 6.

VERDICT:  A fast, not fussy curry.  I had leftover parsley, so I used that and topped with lots of yogurt, and liked it just fine.  Keep!