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Spiced Indian Kidney Beans
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Spiced Indian Kidney Beans
  • 14 oz. can red kidney beans
  • 1 shallot, minced
  • 1/4 tsp. cardamom powder
  • 2 cloves garlic, minced
  • 1 tsp. grated, fresh ginger
  • 1 tsp. paprika or mild chili powder
  • 1 tsp. ground coriander
  • 1/2 tsp. cumin
  • 1/4 tsp. turmeric
  • 1 c. crushed tomatoes
  • 1 Anaheim chili, minced
  • 2 tbsp. minced fresh cilantro, divided use
  • 1/4 tsp. salt, to taste
  • 1/2 c. water
  • 1/4 tsp. curry powder, to taste
  1. Place the beans in a strainer and rinse under cool water. Set aside to drain.
  2. In a medium saucepan, cook the onion and cardamom, about 5 minutes until soft and golden. Add garlic, ginger and paprika and cook 3 minutes.
  3. Reduce heat to low and add coriander, cumin and turmeric. Cook 2 minutes; add tomatoes and cook another 2 minutes.
  4. Add green chili, 1 tablespoon cilantro leaves, salt, water and kidney beans and simmer uncovered for 10 minutes. Stir in curry powder to taste and continue simmering 2-3 minutes.
  5. Transfer to a serving dish and sprinkle with remaining cilantro.

Makes about four 1/2 cup servings.