Red Bean Curry

Red Bean Curry

By Mark Fitzgerald

Ingredients

• 1/4 cup olive oil
• 1 medium onion,  chopped
• 1/4 teaspoon salt
• 3 cloves garlic, chopped
• 1 large green chili, chopped (optional)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red cayenne
• 8 ounce can of tomato sauce 
• 15 ounce can of diced tomatoes
• 2 15 ounces canned red kidney beans, rinsed
• 1/4 cup chopped fresh cilantro

Directions

On medium heat cook saute the oil, onions and salt for 10 minutes.  Add in the garlic and seasonings.  Stir and cook for a minute and then add the beans.  Cook for a minute longer.  Stir in the tomatoes and cook for 5 minutes.  Add in cilantro and serve over rice.