Time & Servings
- About 35 minutes
- 6-8 servings (depending on how much naan you eat with it)
1/4 c olive oil
1 medium onion, chopped
1 bell pepper, seeds removed, chopped (use a chili pepper if you like heat)
3 cloves garlic, minced
1/2 tsp ground ginger
1 1/2 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp garam masala (Indian spice blend readily available at grocery stores)
1/2 tsp ground turmeric
1/4 tsp cayenne (optional to add heat)
1 (28-oz) can diced tomatoes with juices
1 1/2 c dried kidney beans, soaked and cooked (or 2 cans, drained and rinsed)
Salt and pepper
Chopped fresh cilantro for garnish
Plain yogurt or sour cream for garnish
Plain yogurt or sour cream for garnish
Heat the oil in a Dutch oven or stock pot over medium heat. When it's hot, add the onion. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the bell pepper and cook until peppers are slightly softened, about 3 minutes. Add the garlic and all of the spices. Sprinkle with two 3-finger pinches of salt and some ground black pepper. Stir and cook until fragrant, about 1 minute. Stir in the tomatoes and kidney beans. Toss in another 3-finger pinch of salt. Bring to a boil, reduce heat, and simmer (uncovered) until the tomatoes are soft and saucy, about 10 minutes. Add water, 2 tablespoons at a time, if the pot gets dry. This should be thick and stew-like, not soupy. But also not dry.
Taste and add another 3-finger pinch of salt (or two) if necessary. Garnish with fresh cilantro and a spoonful of plain yogurt or sour cream. Serve over brown rice or with naan bread.
Taste and add another 3-finger pinch of salt (or two) if necessary. Garnish with fresh cilantro and a spoonful of plain yogurt or sour cream. Serve over brown rice or with naan bread.
