Kidney Bean and Tomato Curry (Punjabi Rajma)

This Indian curry recipe changes the whole meaning of rice and beans for dinner, from boring and plain to spicy and flavourful. Plus it's a great recipe to change ingredients with, whatever you like better, you can swap it in!

Serve over rice.

Ingredients:

2 tsp. vegetable oil

¼ cup finely chopped onion

½ cup finely chopped tomato

½ tsp. grated fresh ginger

⅛ tsp. ground turmeric

1 tsp. ground coriander

4 Tbs. plain low-fat yogurt, divided

½ cup ater

¾ cup cooked kidney beans, rinsed and drained

¼ tsp. garam masala

1 tsp. lemon juice

Salt (preferred amount)

Pepper (preferred amount)

¼ bunch cilantro

Instructions:

1. Heat oil in medium skillet over medium-high heat. Add onion, and cook 7 to 10 minutes, or until light brown. Stir in tomato, ginger, turmeric, and coriander. Cover, and cook 2 to 3 minutes, or until tomatoes are soft. Whisk in 2 Tbs. yogurt and 1/2 cup water. Stir in kidney beans, cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes.

2. Mash a few kidney beans in pan, then stir in garam masala and lemon juice, and season with salt and pepper, if desired. Serve topped with remaining 2 Tbs. yogurt and garnished with cilantro, if using.

Note: If you don't favour kidney beans, try white beans, black beans, pinto beans, or even chickpeas. If you want more vegetables in the mix, you could add trimmed green beans, sliced squash, or okra to the kidney beans.