Tuesday, January 8, 2008


Kidney bean curry (recipe in the comments)
Jasmine rice
Salad with honey lime dressing

Hot tea
Glazed chocolate Christmas cake (it's gone!)
Once again we're back to an Indian dinner. This is a favorite, as our love of curries and beans gets to shine. The preparation here is very simple, but the curry does take a full 30 minutes to cook and you have to add things at several points during that time. It makes it a slightly more attention intensive meal then many we do. That said, the result is worth it and the ease of preparation makes it certainly worth the extra time. Typically, we have this over rice with a cooling cucumber salad. Sadly, our cucumbers were in less than stellar shape when I opened the crisper today, so we had to punt. The salad was fine, but not my first choice for a pairing.

Prep Notes
Difficulty: Easy to prepare, a bit intensive attention to cooking
Chopping: Onion, chili, garlic, ginger
Time: 50 minutes
Make ahead: Yep. You can make the whole thing ahead or make the spiced onions right up until you add the beans. Make the rice last minute (or in a rice cooker).

J: "Why doesn't everyone love beans? Or Indian food, for that matter???"
M: "Mmmmm, zesty beans."

1 comment:

J said...

Kidney Bean Curry – Best Ever Curry Cookbook and M & J
Serves 4

1 fresh green chili (such as jalapeƱo or Serrano), top removed and cut into 4-5 chunks (seeded for a milder dish)
2 garlic cloves, peeled
1” of ginger, peeled and chunked
2 T canola oil
½ t cumin seeds
1 onion, halved and sliced
2 T curry powder, mixed with enough water to form a paste
1 t ground cumin
1 t ground coriander
½ t chili powder
½ t salt
1 can diced tomatoes, undrained
2 cans kidney beans, drained and rinsed
½ cup chopped cilantro

Put the chili, garlic, and ginger pieces into a mini chop or food processor and mince (or mince all three by hand).

Heat the oil over medium-high heat and add the cumin seeds. Cook for 2 minutes or until beginning to “sputter”. Add onion and chili/garlic/ginger mixture. Cook, stirring often, for 5 minutes. Lower heat to medium-low. Add curry paste, cumin, coriander, chili powder, and salt. Cook an additional 5 minutes. Add tomatoes and simmer for 5 minutes.

Add beans and cilantro. Cover and cook for 15 minutes, adding water if necessary to prevent sticking.