Red Kidney Bean Curry Over Quinoa

Dated: 07/31/2014

Views: 1536

Red Kidney Bean Curry over Quinoa  
2-3 tablespoons canola oil
1 large onion diced
3 cloves of Garlic Minced
1 inch grated peeled Ginger
1-2 green chilies chopped
1.5 cups crushed tomatoes with juice
1 tablespoon ground Coriander
1 tablespoon ground Cumin
1.5 teaspoon Garam Masala
2 cans Kidney Beans, drained and rinsed
½ cup vegetable stock Salt and pepper to taste
Fresh Cilantro to garnish    

Heat oil in heavy pot.  Add onions and cook until edges turn golden approx. 8 minutes. 
Add Garlic, chilies, and Ginger and cook another minute.  
Add crushed tomatoes, cumin, coriander, garam masala.  A little salt.  Reduce heat and cook a good 10 minutes until it starts to reduce and the oil begins to separate.
Add the Kidney Beans and the stock.  Cook a few more minutes to heat through.  If the sauce is too thick you can add some hot water.
Serve over Quinoa.  I like to mix in sautéed onions, chopped black olives and garlic
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Pamela Camiscioni

Pam’s a residential agent for over 20 years servicing clients from first timers to retirees covering all aspects of the residential real estate spectrum from listing your home to finalizing your new....

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