Rajma (Red Kidney Bean Curry)

This week I was craving a bit of protein - but not meat. And I was craving chili.

So the best Indian-version of chili is rajma, a red kidney bean curry, with spices and ingredients similar to an American chili.

It's so simple to make, literally takes 15 minutes to cook, once you have the ingredients prepped and super delicious.

And it's one of those dishes you could whip up after work on a cold day and feel satisfied with the result.

When I made this - I oversalted by accident so although I'll give you my exact ingredients and directions, please double check and make sure some products your using aren't pre-salted. Also, if you use sea salt (which I did), use less. Kosher salt is the best kind to use in any cooking in my opinion. Sea salt is great on seafoods and fries - it's tastes saltier so use less.

Rajma
serves 4, Prep: 15 min., Cook: 30 min.

Ingredients:

• 1 tbsp of oil
• 1 small yellow/white onion, diced
• 1 clove of garlic, smashed or grated
• 1 tbsp of fresh ginger, grated
• 1 can of red kidney beans, drained but not rinsed.
• 1 can of diced tomatoes (I used smoked, makes it spicier and gives it a deeper flavor.)
• 1 green chili chopped, no seeds.
• 1 tsp of tumeric
• 1 tsp of garam masala
• 1/2 tsp of corriander
• 1/2 tsp of cumin
• salt to taste
• cilantro for garnish

Directions:

1. In a medium pot, sweat onions with oil over medium heat.
2. Add garlic and ginger, and saute for 1 min.
3. Add kidney beans and saute for 2 min. Some of the liquid from the can will go in now and thicken the sauce later.
4. Add tomatoes, green chili and spices and allow curry to reach low simmer. simmer on low for 10 mins.

Check seasoning. Add salt to taste and cilantro as a garnish. Yum!