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Kidney Bean and Tomato Curry with Rice

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!


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