Spicy Red Kidney Bean Curry
I never thought I’d say this, but I am cheesed-out. If I see one more cube of cheddar or oozy wedge of brie, I just might lose it. Furthermore, I think I’ve had quite enough wine and cookies. It’s not that I don’t love the holiday food — I do; I even thought it was high time for an eggnog recipe the other day. But sometimes all the heavy treats start to feel like they are stalking you this time of year, dogging you down a dark alley with a tray of more cheese, more cookies, and another glass of wine tucked inside his long dark trench. When I have a moment alone between booze-fueled holiday gorge-fests, I find myself seeking reparations.
What do you turn to for that healthy kick between holiday parties? I find myself wanting protein-packed meals that welcome a big salad or bowl of broccoli on the side. Maybe your idea of healthy doesn’t include a rich red bean curry, but mine does. It takes a bowl of spiciness to wake my taste buds from their cheese and cream sauce slumber. This curry is an Indian cousin of your favorite kidney bean chili, and if you already have the spices in your pantry (and I hope you do so you can make mulligatawny), this dinner costs mere pennies, making it a fast and affordable dish to have in your repertoire. If you live in an apartment building, you will definitely fill the stairwell with heady aromatics, but I always like to come home to the signs of cooking, even if the smells come from behind some else’s door.
Spicy Red Kidney Bean Curry [Rajmah]
adapted from Smitten Kitchen
2 tablespoons extra virgin olive oil
2 tablespoons grated fresh ginger
1 medium onion, finely chopped
1 plum tomato, diced
3 cloves garlic, chopped
1 large green chili, chopped
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon cumin seeds
1/4 teaspoon cayenne
8 ounce can of tomato sauce
3 cups boiled red kidney beans or 30 ounces canned red kidney beans
chopped fresh cilantro, nonfat Greek yogurt, and/or rice to serve
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, tomato, and plus cup of water. Bring to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro and/or yogurt, spoon over rice and serve.