There is nothing as yummy to me as a curry. This version is basic as it gets, but the aromatic basmati rice paired with curry powder is truly divine....
1 yellow onion
2 plum tomatoes
1/2 cup basmati rice
2 tablespoons curry powder
15 ounce can kidney beans
Garlic, salt, pepper, oil
1. Finely chop 2 cloves of garlic. Finely chop the onion. Core tomatoes, quarter lengthwise, and cut into 1⁄2-inch pieces.
Heat 1 tablespoon oil and 1 clove of garlic in a small saucepan over medium. Cook until fragrant, about 1 minute. Add rice; toast until fragrant, about 1 minute. Add 1 1⁄4 cups water and 1⁄2 teaspoon salt . Bring to a boil. Cover and cook over low heat until water is absorbed. Cover to keep warm off heat.
Meanwhile, in a medium saucepan, heat 1 tablespoon oil over medium-high. Add onions and cook until browned. Add curry powder and 1 tablespoon oil. Cook, stirring, until fragrant.
Add tomatoes, beans and their liquid, 1 teaspoon salt, and a few grinds of pepper . Cover and bring to a boil. Reduce heat to medium-high and cook, partially covered, until tomatoes have softened and liquid has reduced by about half.
Meanwhile, in a small bowl, combine remaining garlic, 1⁄4 teaspoon salt, 2 teaspoons oil, and a few grinds of pepper. Stir into curry off heat. Season to taste with salt and pepper (if too thick, add 1 tablespoon of water at a time). Fluff rice with a fork.
Serve curry over the rice and enjoy!