- Servings : 4
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 25m
Here’s a delicious and quick vegetarian curry that’s surprisingly satisfying and tasty.
- 1 can of red kidney beans
- ½ onion (finely chopped)
- 3 tablespoons oil
- 2 tablespoons coriander
- 1 teaspoon turmeric
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 2 tablespoons tomato sause
- Crushed dried mint (optional)
- 2 cups water
- Ground red chili pepper to taste
Drain and rinse the kidney beans and set aside.
Heat the oil on medium high heat and caramelize the onions until light golden brown.
Add the beans, water, coriander, salt, pepper, turmeric, garlic, cumin, and tomato sauce. Stir.
Cover the pot and cook on meduim heat for about 15-20 minutes. Cook until the water has reduced and the oil has surfaced to the top.
Once it is ready, mix in crushed dried mint (optional).
Serve with Chalau.