Ingredients
- 2 cups dried kidney beans (or 3 cups cooked/canned)
- 3 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 medium tomatoes, chopped (or 1 cup canned tomatoes)
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp ground black pepper
- ½ tsp chili powder (optional, for heat)
- ½ tsp garam masala
- 4 cups water or vegetable broth
- Salt, to taste
- Fresh cilantro, chopped, for garnish
- Juice of ½ lemon (optional)
Instructions
Serve hot with steamed rice or Afghan naan.
Prepare the beans:
If using dried beans, soak them overnight in water. Drain and rinse. Boil in fresh water for 45–60 minutes until tender. Drain and set aside.
Cook the base:
Heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown (about 8–10 minutes).
Add garlic and ginger; cook 1–2 minutes until fragrant.
Add spices and tomatoes:
Stir in coriander, cumin, turmeric, black pepper, and chili powder. Cook 30 seconds.
Add tomatoes and cook until softened and saucy (5–7 minutes).
Combine beans and simmer:
Add the cooked kidney beans and water/broth. Mix well.
Bring to a boil, then reduce heat and simmer for 20–25 minutes until the curry thickens.
Finish the curry:
Stir in garam masala and adjust salt.
Optional: squeeze in lemon juice for freshness.
Serve:
Garnish with chopped cilantro.
