Top | Main Dishes

Red Bean Curry

(recipe, Katie Hickey)


  1. ⅓ cup extra virgin olive oil
  2. ¼ cup chopped fresh ginger (I use half this; I’m tepid in the fresh ginger department)
  3. 1 medium onion, finely chopped
  4. 1 plum tomato, diced
  5. 3 cloves garlic, chopped
  6. 1 large green chili, chopped (optional)
  7. 1 tsp. salt
  8. 1 tsp. ground cumin
  9. 1 tsp. ground coriander
  10. ½ tsp. cumin seeds
  11. ½ tsp. ground tumeric
  12. ¼ tsp. cayenne
  13. 8 oz. can of tomato sauce or 8 ounces of one of your choice
  14. 3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
  15. ½ cup chopped fresh cilantro


  1. 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.