Red Kidney Bean Curry (Rajma)

Happy New Year!

Have you heard of Veganuary? No? It's a 30-day challenge of eating plant-based foods. Won't be doing it straight for a month, but two-three times per week is great. [Ed. note: Through the NFL playoffs? Are you insane, woman?]
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This red kidney bean curry (a.k.a. Rajma) is like a vegetarian chili, but with Indian spices. Adapted from Smitten Kitchen, this super-easy-to-make (20 minutes, start to finish), freezer-friendly and budget-conscious dish is fantastic served with rice, quinoa or naan bread. Great veggie sides include roasted yams, roasted cauliflower or sauteed greens like spinach, kale, or chard (if you're trying to be low carb).

Full disclosure, I was a little hesitant to offer this to the BF. Not because he doesn't like vegan meals, but because he's not a huge chili fan; he likes, but doesn't love beans. So I can't tell you how surprised I was that he loved this. I mean, really, really, truly inhale-a-bowl-and-ask-for-more loved this. [Ed. note: You tricked me! Curses!] #Winning

NOTES:

• Several ingredient quantities were changed, as was a bit of the method. Very adaptable recipe. You can adjust to your preferences.
• If you want less heat, leave out the serrano or jalapeno and cut back on the cayenne. You can always have minced chili that you can sprinkle on your own curry bowl.

Adapted from: Smitten Kitchen
Number of servings: 6

Ingredients

• 2 tablespoons extra virgin olive oil 
• 3 tablespoons minced fresh ginger (if you're adverse to ginger, use 2 tablespoons)
• 1 medium onion, finely chopped
• 1 plum tomato, de-seeded and diced
• 3 cloves garlic, minced
• 1 large serrano or jalapeno chili, minced (optional, if you can't take the heat)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¼​ teaspoon cumin seeds (if you don't have cumin seeds on hand--leave out)
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne (less if you want less heat)
• 8 ounce can or 1 cup of tomato sauce  
• 3 cups cooked red kidney beans or 2 15-ounce cans, drained and rinsed
• 2 cups vegetable broth (original recipe calls for water, I like broth, either works)
• ½ cup chopped fresh cilantro (or parsley, if you prefer)

Suggested Sides and Toppings

• Rice, quinoa, naan bread
• Roasted cauliflower or roasted yams
• Sauteed greens (spinach, chard, kale)
• Yogurt

Directions

1. Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chile, and let sizzle for one minute. Add dry spices and cook over medium low heat for five minutes, or until onion is softened.
2. Add the tomato sauce and cook for an additional five minutes, stirring frequently.
3. Add red kidney beans, 2 cups vegetable broth or water, and diced tomato. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes.
4. Remove from heat. Garnish with cilantro.
5. Serve over rice or with naan. A dollop of plain yogurt (if not keeping the dish vegan) on top is heavenly.​

Should Old Acquaintance be forgot, ang nefer took da treat...