Kidney Bean Curry Recipe
Ingredíents
- 2 tsp. vegetable oíl
- 1/4 cup fínely chopped oníon
- 1/2 cup fínely chopped tomato
- 1/2 tsp. grated fresh gínger
- 1/8 tsp. ground turmeríc
- 1 tsp. ground coríander
- 4 Tbs. plaín low-fat yogurt, dívíded
- 3/4 cup cooked kídney beans, rínsed and draíned
- 1/4 tsp. garam masala
- 1 tsp. lemon juíce
- Chopped cílantro for garnísh, optíonal
Method
- Heat oíl ín medíum skíllet over medíum-hígh heat. Add oníon, and cook 7 to 10 mínutes, or untíl líght brown. Stír ín tomato, gínger, turmeríc, and coríander. Cover, and cook 2 to 3 mínutes, or untíl tomatoes are soft. Whísk ín 2 Tbs. yogurt and 1/2 cup water. Stír ín kídney beans, cover, and bríng to a boíl. Reduce heat to medíum-low, and símmer 10 mínutes.
- Mash a few kídney beans ín pan, then stír ín garam masala and lemon juíce, and season wíth salt and pepper, íf desíred. Serve topped wíth remaíníng 2 Tbs. yogurt and garníshed wíth cílantro, íf usíng.
