Name: Easy Kidney Bean Curry
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: One 2-inch piece fresh ginger; 2 cloves garlic; 3 tablespoons vegetable oil; 1/2 small red onion, finely chopped; Kosher salt; 1/2 teaspoon curry powder; 1/4 teaspoon pumpkin pie spice; 1/4 small head green cabbage, roughly chopped; 1 large carrot, cut into thin rounds; One 14.5-ounce can kidney beans, drained and rinsed; One 14.5-ounce can diced tomatoes; 1/4 cup lightly packed cilantro leaves, roughly chopped; Cooked basmati rice and plain yogurt, for serving

Directions

Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.

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Easy Kidney Bean Curry

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