serves 4 to 5
- 1 Inspired Indian Rajma Spice Kit
- 2 cans red kidney beans
- 1 tbs butter
- 1 medium yellow onion
- 1-inch cube fresh ginger
- 4 garlic cloves
- 1 lemon
- 1 cup tomato sauce
- vegetable oil
- 1 small red onion and cilantro for garnish (optional)
*see Variations below
Peel and finely chop onion. Heat 1 tablespoon oil on medium. Add WHOLE SPICES and stir for 1 minute. Add chopped onion and sauté 7 - 10 minutes until lightly browned.
Peel and finely grate ginger and garlic. Add to pan and sauté 1 minute. Add MASALA POWDER, 1 tablespoon butter, and 2 tablespoons water. Sauté 2 minutes.
Drain and rinse red kidney beans. Add to pan with tomato sauce, 1 cup warm water, and 1 teaspoon salt. Reduce to low, cover. and simmer 15 minutes; stir occasionally.
Add salt and lemon juice to taste. Boil with lid off to thicken curry, if desired.
(Optional) Garnish with finely chopped red onion and cilantro.
Note: Larger whole spices are not meant to be eaten. Remove before serving or instruct diners to avoid/remove while eating.
- to make vegan, substitute non-dairy spread or vegetable oil for butter
- for an extra-rich flavor, substitute ghee for butter and/or vegetable oil