I think I am going insane.
Insanity: doing the same thing over and over again and expecting different results – Albert Einstein
As mentioned in a number of previous posts, I really want to like Indian food. I’ve made a number of different dishes for the blog (Butter Chicken, Curried Mango Chicken, Red Lentil Curry, Shrimp Tikka with Fresh Mango Chutney, Spicy Dahl), and been to a local Indian restaurant that has been identified as the best Indian food in Cleveland, but it still just hasn’t clicked.
Despite my failures to enjoy the cuisine, I keep trying. Here is another case in point.
It is a great looking dish.
Note to those who have reviled my use of pre-mixed curry powder, there is none in this recipe.
Cooking up the curry.
And some more.
It wasn’t bad, but just didn’t hit my palate in a way that I want it again. I’m sure I’ll try making some more Indian food, if just to continue my insanity.
Red Kidney Bean Curry [Rajmah]
Makes: Serves 6
- 1/3 cup extra virgin olive oil
- 1/4 cup chopped fresh ginger (I use half this; I’m tepid in the fresh ginger department)
- 1 medium onion, finely chopped
- 1 plum tomato, diced
- 3 cloves garlic, chopped
- 1 large green chili, chopped (optional)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground tumeric
- 1/4 teaspoon cayenne
- 8 ounce can of tomato sauce or 8 ounces of one of your choice
- 3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
- 1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)
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.
Serve over rice or with naan. A dollop of plain yougurt on top is heavenly.