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Seriously amazing and so simple.



  • 2 15 oz cans red kidney beans
  • 3/4 cup water
  • 1 red onion, diced
  • 2 tbsp tomato paste
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp of grated ginger
  • 1 tbsp olive oil
  • juice of one lemon
  • a few sprigs of cilantro, chopped


  • 1. In a large wok or skillet, heat olive oil at medium high heat.
  • 2. Cook onion until golden brown and fragrant, about five minutes.
  • 3. Add tomato paste, salt, ground coriander, cumin, and garam masala. Cook for another seven minutes, and stir to form a nice paste. You might start to see the oil separate.
  • 4. Add red kidney beans, water, and grated ginger. Reduce heat to medium and cook for another ten minutes or so. Should form a nice sauce. Remove from heat.
  • 5. Add lemon juice to bring up taste. Add salt if necessary.
  • 6. Serve on plate with basmati rice. Add cilantro as garnish.

Categories: Indian  Vegetarian 
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