After our wonderful dinner at Udipi Cafe, the all vegetarian Indian restaurant we went to recently, I was left wanting more. Not only that, but Thomas and I had both had some dental work done and I needed something that would be easy on our abused mouths. I picked up my Indian cookbook and began flipping through to figure out what I could throw together. I went for a combination of chickpeas and red kidney beans, because that’s what I happened to have in the pantry. Certainly two cans of either would work equally well, I just never have two cans of chickpeas because Thomas is always eating them! ; ) While my knowledge of Indian food is certainly novice, this was easy, tasty, and hit the spot. I served it over brown rice. This recipe was inspired by my quick skimming of The Indian Vegan Kitchen.
Quick Indian style Bean Curry
olive oil for misting
medium onion, diced
1/2 tsp. cumin
2″ piece of ginger, peeled and minced
1 15 oz can of diced tomatoes
2- 15 oz cans of beans, whatever you like or have on hand
3 c. water
1 tsp. salt
2 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. curry powder
cayenne to taste
1/2 tsp. garam masala
splash of lemon juice
1. Mist a medium sized pot with olive oil and raise to medium heat. Add the onions and sprinkle with cumin. Cook for about 5 minutes, or until translucent.
2. Add ginger and cook a for another minute or two. Add all remaining ingredients but garam masala and lemon juice. Bring up to a boil, and drop to simmer for at least 15 minutes. Use stirring utensil to mash up some of the beans into the sauce.
3. Stir in garam masala and lemon juice and cook for another couple of minutes and serve.
Sorry for the lousy picture! We were really hungry, and it smelled good, so I just took one shot!