Fast Bachelor Curry

• (15 ounce) can kidney beans↗1 can
• (15 ounce) can diced tomatoes1 can
• (15 ounce) can green beans↗1 can
• tablespoon oil1 tablespoon
• teaspoon black mustard seeds1 teaspoon
• teaspoon split white Urad Dal1 teaspoon
• teaspoon cumin seed↗1⁄2 teaspoon
• small dried red chilies↗5
• teaspoon asafoetida powder1⁄8 teaspoon
• curry leaves (optional)↗12
• tablespoons chopped cilantro2 tablespoons

Step-by-step instructions

1. 1

   In a largish saucepan put the kidney beans, the tomatoes and their liquid.

2. 2

   Drain the can of green beans and add to the saucepan.

3. 3

   Start heating the vegetables over medium heat., stirring occasionally until hot.

4. 4

   In a small frying pan put the oil, mustard seeds, urad dal, cumin seeds, and the small red chilies-each chili broken into pieces. If desired, you may add a little extra of each of these ingredients.

5. 5

   Heat the spices over high heat until the mustard seeds are popping and the urad dal is light brown. Quickly stir in the asafetida and curry leaves.

6. 6

   Add the spices in the oil to the vegetables and stir to blend.

7. 7

   Check for salt. Sometimes the canned beans can be quite salty, so you may not need to add salt.

8. 8

   Turn off heat and garnish with cilantro (optional).

9. 9

   Variations: 1. use different types of canned vegetables; 2. add onion and/or garlic at the start of the recipe and fry for a while in oil before adding the vegetables; 3. instead of the typical southern spices use a northern blend of spices (1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon cayenne powder and 1/4 teaspoon garam masala or use a spice blend as desired).