Addictive Kidney Bean Curry

And it is addictive.  We would both eat this again and again.  I grabbed a serving to freeze, thank goodness, so I will have this for lunch on freezer week!  Recipe from vegweb.com

1 tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon ginger, grated
2 cloves garlic, minced
1 can diced tomatoes, 28 ounce
2 cans kidney beans, 19 oz each
1 teaspoon curry paste
Celtic Sea Salt
Heat oil in large pot over medium heat and stir fry the mustard and cumin seeds until they pop.

Add onion, ginger, and garlic and stir fry until lightly colored.

Add tomatoes with juice, beans (drained and rinsed), and 1 tsp curry paste (to start!).

Simmer for about 20 minutes or until thick and saucy.

Keep adding curry paste to taste during the cooking, I ended up using 2 heaping tsp. Salt to taste.

I used Pataks Madras curry paste and served with brown rice.  Not the greatest picture, but it was very good!

“This is easy, healthy, and really addictive! Serve with rice, pita, toast, chapattis, nan, straight from the pot….”

Addictive Kidney Bean Curry

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