The spices in this recipe combine with the kidney beans to create a deliciously unique curry.Nutritional Information
214 calories; 8g protein; 30g carbohydrates; 8g fat; 0mg cholesterol; 253mg sodium; 10g fiber
Makes 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 2 green chilies, seeded and chopped
- 2 teaspoons grated fresh ginger root
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 cinnamon stick
- 14-ounce can chopped tomatoes
- 1 bay leaf
- 2 cups canned red kidney beans, drained
- salt and freshly ground black pepper
Instructions
- Warm the oil in a large saucepan, then fry the onion, garlic and fresh chilies for 5 minutes.
- Add the the spices and cook for an one minute.
- Add the tomatoes, bay leaf and kidney beans and season with salt and pepper to taste.
- Cover and simmer for 30 minutes.
- Remove the cinnamon stick and serve.
From The Creative Vegetarian Cookbook by Jillian Stuart
