I eat Indian food almost every day. I love the bold flavors and the endless variety. This is a dish you can make on a weeknight if you already have cooked beans, and it works in the slow cooker, too!

YIELD: 4 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 30 to 45 minutes for stove top, 8 to 10 hours for slow cooker

INGREDIENTS

• 2 tablespoons (28 ml) olive oil (*use water or broth)
• 1/2 small onion, minced
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
• 1/2 teaspoon coriander seeds or 1/2 teaspoon ground coriander
• 1/2 teaspoon mustard seeds or 1/4 teaspoon mustard powder
• 1/4 to 1/2 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 2 cloves garlic, peeled
• 1-inch (2.5-cm) piece fresh ginger, sliced
• 1 to 2 tablespoons (15 to 28 ml) water, as needed
• 3 cups (531 g) cooked kidney beans or 2 cans (15 ounces, or 410 g each), rinsed and drained
• 1 1/2 cups (420 g) diced tomatoes or 1 can (14.5 ounces, or 406 g)
• 1/4 to 1/2 cup (60 to 120 ml) water
• Salt, to taste
• Chopped fresh cilantro, for garnish
• 2 to 4 cups (330 to 660 g) cooked rice, for serving

INSTRUCTIONS

STOVE-TOP DIRECTIONS:

1. To make the curry paste, heat the olive oil over medium heat in a soup pot.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Then add the turmeric, cumin, coriander, mustard seeds, chili powder, and cinnamon, and cook for a minute or two more until the spices become more fragrant.
4. Add the cooked mixture and the garlic, ginger, and water to your food processor. Process until minced but still a little chunky.
5. Add the curry paste, kidney beans, tomatoes, and 1/4 cup (60 ml) water to a large pot.
6. Cook over low heat for 30 to 45 minutes or until the tomatoes are broken down. Add more water during cooking as needed.
7. Taste and add salt to your liking.
8. Garnish with the cilantro.
9. Serve over rice.

SLOW COOKER DIRECTIONS:

The night before:

1. Heat olive oil over medium heat in a soup pot.
2. Add onions and sauté until translucent.
3. Add the spices and cook for a minute or two more until the onions become more fragrant.
4. Add the cooked mixture and the rest of the curry paste ingredients into your food processor. Process until minced but still a little chunky.

In the morning:

1. Add the curry paste, kidney beans, tomatoes, and 1/4 cup (60 ml) water to the slow cooker.
2. Cook on low for 8 to 10 hours.

PER 1 1/2-CUP (355 ML) SERVING (DOES NOT INCLUDE RICE): 254.0 calories; 7.5 g total fat; 1.0
g saturated fat; 11.2 g protein; 36.0 g carbohydrate; 13.5 g dietary fiber; 0 mg cholesterol.