Rajma (Indian Red Kidney Bean Curry)

Ingredients

• 2 (8 ounce) cans red kidney beans, undrained
• 2 teaspoons canola oil or corn oil
• 1 teaspoon cumin
• 1 teaspoon garlic, chopped
• 1/2 teaspoon gingerroot, chopped
• 1 (14 ounce) can tomato sauce
• 1/2 chopped onion
• 1 tablespoon rajma, masala if desired (or more) (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder (optional)
• sliced onion (to garnish)
• 1 tablespoon chopped coriander (to garnish)

Directions

1. 1

   In a medium pot, heat oil. When hot, add cumin.

2. 2

   Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.

3. 3

   Add onions and stir until onion turns clear and add the tomato sauce.

4. 4

   Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.

5. 5

   Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.

6. 6

   Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.

7. 7

   You adjust the spices accordingly, while tasting along.

8. 8

   Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!