Rajma (Indian Red Kidney Bean Curry)

• (8 ounce) cans red kidney beans, undrained↗2 ounce
• teaspoons canola oil or 2 teaspoons corn oil↗2 teaspoons
• teaspoon cumin↗1 teaspoon
• teaspoon garlic, chopped↗1 teaspoon

  chopped

• teaspoon gingerroot, chopped1⁄2 teaspoon

  chopped

• (14 ounce) can tomato sauce↗1 ounce
• chopped onion1⁄2
• tablespoon rajma, masala if desired (or more) (optional)↗1 tablespoon

  optional

• teaspoon salt↗1⁄2 teaspoon
• teaspoon chili powder (optional)↗1⁄2 teaspoon

  optional

• sliced onion (to garnish)
• tablespoon chopped coriander (to garnish)1 tablespoon

Step-by-step instructions

1. 1

   In a medium pot, heat oil. When hot, add cumin.

2. 2

   Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.

3. 3

   Add onions and stir until onion turns clear and add the tomato sauce.

4. 4

   Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.

5. 5

   Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.

6. 6

   Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.

7. 7

   You adjust the spices accordingly, while tasting along.

8. 8

   Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!