This bean curry really is addictive, and not too hot. Here is the original recipe.
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon grated/chopped gingerroot
2 cloves garlic, chopped
1 large (28 oz) can diced tomatoes
2 cans (19 oz each) kidney beans (or mixed beans or other beans)
1 teaspoon (or more!) curry paste
salt to taste
Here's what I did.
Prepare kidney beans by the 90 Minute no-soak bean method. After they are finished baking in the oven (there was still liquid in my cast iron pan) I added the can of diced tomatoes with garlic, a generous squirt of brown mustard in place of the mustard seeds, lots of garlic and onion powder (I didn't have an onion on hand), ginger powder, a small amount of the curry paste (you can obviously add more if you like), some mild curry powder, and salt. I omitted the oil.
I put it back in the oven for about 20-30 more minutes (again, making sure I had lots of liquid in the pan).
It would be great alone, over rice, noodles or steamed broccoli, or with pita bread.
Great if you are going meatless for the Nativity Fast.
1 tablespoon oil
