Red Kidney Bean Korma

Ingredients:

• 2 cups red kidney beans (soaked overnight or canned is ok to use)

• 1 tablespoon olive oil

• 1 large brown onion

• 4 cloves garlic

• 1 large carrot peeled and chopped

• 2 medium tomatoes chopped

• 1 teaspoons smoked paprika

• 1/2 teaspoon tumeric powder

• 1/2 teaspoon ginger powder

• salt & pepper (optional)

Method:

1. On medium heat, add oil in a saucepan and sautee onions

2. Add garlic and cook until aromatic

3. Add tomatoes and and cook for 3 minutes until the soft, add herbs and spices then add 1/4 cup water and stir to make a tomato sauce

4. Add carrots and beans and another 1/4 water

5. Cover and simmer on medium heat for 30 minutes or until the beans are soft enough to mash between fingers

6. Serve with rice or eat as is with bread! 

Red kidney beans are one of the healthiest foods around. What I love most about red beans is that they are availble all throughout the year. Both dried and canned varieties are inexpesive and easy to cook into a flavour filled dish the whole family can enjoy, not to mention it is packed with essential nutrients. It is also easy to freeze for later use which means you can cook up a big batch and store for later!

This has been one of my favourite dishes since i was a child, i dont think my version is as good as my mum's but it's close enough! Jacob really loves it too, especially with rice. I think he takes after his mumma!

Enjoy,
Fareshta