Easy Weeknight Kidney Bean Curry Junjaro

A tasty, quick curry made with kidney beans and a hint of coconut milk that's ideal for hectic weeknights. A dish that is great for the whole family, this Easy Weeknight Kidney Bean Curry Junjaro combines creamy coconut goodness with spicy spices.

Ingredients:

• 2 cans 15 oz each kidney beans, drained and rinsed


• 1 onion, finely chopped


• 2 tomatoes, chopped


• 3 cloves garlic, minced


• 1 tablespoon ginger, grated


• 1 teaspoon cumin seeds


• 1 teaspoon coriander powder


• 1/2 teaspoon turmeric powder


• 1/2 teaspoon red chili powder


• 1/2 teaspoon garam masala


• 1/4 cup coconut milk


• 2 tablespoons vegetable oil


• Salt and pepper to taste


• Fresh cilantro for garnish

Instructions:

In a pan, heat the vegetable oil over medium heat

Sprinkle in the cumin seeds and watch them pop

Add the ginger, garlic, and onions chopped

Saute onions until they turn a golden brown color

Add the chopped tomatoes and stir-fry until they become tender

Add the salt, red chili powder, turmeric powder, and coriander powder

Blend thoroughly

Stir the drained kidney beans to ensure they are well coated with the spices

Add the coconut milk and simmer for ten to fifteen minutes to let the flavors combine

Add a pinch of garam masala and taste and adjust the salt and pepper

Serve hot with naan bread or rice, garnished with fresh cilantro