Debbie: Red Bean Curry

This is a recipe I developed in 2010.  Low oil, low salt, vegan, and big on flavor.  The Hing powder gives it a certain je-ne-sais-quoi boost.  I started using Hing powder and other staple Indian seasonings when I taught myself to cook curries from scratch a few summers ago.  (Thank you, Manjula's Kitchen!  https://www.youtube.com/user/Manjulaskitchen)

Serves 4-6

1 lb. red kidney beans, soaked overnight

water to cover

1 tsp oil

2 tsp cumin seeds

3 bay leaves

heaping 1/2 tsp Hing powder (available in Indian or Asian markets)

1 Tbsp minced garlic

1 Tbsp minced ginger

About 20 scallions, chopped (or 1 large onion)

1/2 tsp. turmeric

2 tsp ground ancho chili

1 tsp ground cumin

2 Tbsp ground coriander

pinch cayenne (optional)

1 large tomato, chopped

salt, to taste (I use none - but I am used to low salt)

1 tsp Garam Masala

 chopped fresh cilantro, for garnish

Rinse beans and place in pressure cooker with water to cover by 1 inch.  Bring to pressure and set timer for 15 minutes.  We want the beans to be cooked soft!

Heat the cumin seeds in oil until they begin to crackle.  Add bay leaves, Hing powder, ginger, and garlic.  Stir fry briefly.  Add 1-2 T water to prevent sticking as needed.  Add scallions/onions and cook until softened.  Stir in turmeric, chili powder, cumin, coriander, and cayenne.  Add tomato and stir-fry until cooked down slightly.

Add beans and about 1 cup of the cooking water.  Mix well and simmer 15 minutes.  Add more cooking water as needed to keep the sauce, well, saucy!  Mix in the Garam Masala and simmer another 5 minutes.  (Garam Masala is much better when not overcooked.)

Garnish with cilantro if you have some.  Serve over rice.

I like to stir in other chopped steamed veggies too.

I save the remaining bean broth to add to soup.