Kidney Bean Curry Recipes

Steps:

• 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.

Steps:

• Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
• Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
• Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
• Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

Steps:

• heat oil in saucepan and add chopped onion and garlic.
• fry for 5-6 mins then add chilli.
• stir in the turmeric, cumin and coriander followed by salt and garam masala and cook for a minute.
• add grated ginger and fry for a minute then stir in the tomato puree.
• add the drained and washed beans and mix well continuing to fry for another minute.
• pour in 200 ml water, cover and simmer over very low heat for 3 mins until thickens or oil floats to the surface - pour this off if you wish.
• Stir in the butter if you are using it.

Steps:

• In a medium pot, heat oil. When hot, add cumin.
• Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
• Add onions and stir until onion turns clear and add the tomato sauce.
• Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
• Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
• Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
• You adjust the spices accordingly, while tasting along.
• Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!

Steps:

• In a large frying pan put the oil, mustard seeds, urad dal, cumin seeds and dried red chili and heat over high heat until the mustard seeds have popped for about 10 seconds AND the dal is light brown.
• Quickly stir in the hing and onion. Reduce heat to medium-high and cook, stirring frequently for about 5 minutes.
• Reduce heat to medium and stir in the green bell peppers and cook another 3-4 minutes.
• Add the minced serrano chilies (less if you don't want it too hot) and after 2 minutes, add the tomatoes. If your tomatoes aren't very juicy or ripe, you can add some tomato sauce to give the curry a good tomato flavor. {I usually keep some tomato sauce in a plastic bag in the freezer and just cut off what I need for something like this.] Cook 3 more minutes, adding a bit of water if the curry gets too dry.
• Add the kidney beans (and water as needed) and cook another 1-2 minutes until everything has married.
• Stir in the the turmeric, curry powder, garam masala (optional) and salt. Check to adjust spices.
• Turn off heat and garnish with fresh chopped cilantro.
• This curry actually tastes best if made earlier in the day and allowed to sit for several hours.
• Can be eaten with either plain boiled rice or Indian bread. A raita along side would also be nice.

Steps:

• Heat oil and cook onion and garlic for 5 minutes.
• Stir in spices and cook for 2 minutes till fragrant.
• Add beans, lentils and tomatoes and bring to the boil.
• Simmer for 6 minutes till thickened.
• Add spinach and cook till it is wilted.
• Season to taste and serve with crusty bread.