Rajma (Red Bean Curry)

1/3  cup		extra virgin olive oil
1/4  cup		chopped fresh ginger
1/2  cup		medium onion, finely chopped
1/2  cup		plum tomato, diced
3		cloves garlic,s chopped
1/4  cup		large Seranno chili pepper, chopped (optional)
1  teaspoon		salt
1  teaspoon		ground cumin seeds
1  teaspoon		ground coriander
1/2  teaspoon		whole cumin seeds
1/2  teaspoon		ground tumeric
1/4  teaspoon		cayenne
8  ounces		of tomato sauce
3  cups		boiled red kidney beans
1/2  cup		chopped fresh cilantro

Tip: Click on the ingredient links to learn the nutritional information for all the Rajma (Red Bean Curry) ingredients. The serving size for any ingredient in Rajma (Red Bean Curry) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.

Serve over rice or with naan. A dollop of plain yougurt on top is heavenly.