PANTRY STAPLE SPICED KIDNEY BEAN CURRY
- 2 tbsp olive oil, extra virgin
- 1½ tsp cumin, seed
- 1 tbsp corriander, whole seed
- 1 tsp red pepper flakes
- 1½ tsp turmeric, powder
- 1 white onion, small, chopped
- 2 tsp garlic, minced
- 1 15 oz can tomatoes, crushed
- 1 15 oz can kidney beans
- 1 cup broth, vegetable or beef
- 1 tsp salt
- mint, fresh, for garnish
- cilantro, fresh, for garnish
Add olive oil to a large pot over medium on the stove.
In a mortar and pestle (or spice grinder), grind coriander and cumin seeds.
Add coriander, cumin and red pepper flakes to the pot and stir for several minutes until fragrant.
Add onion and cook for 5 minutes until golden, then add garlic and cook for an additional 3 minutes, stirring occasionally.
Add turmeric and tomatoes. Stir to combine and simmer for 7 minutes.
Add beans and broth and cook over medium heat for 10-15 minutes or until slightly reduced and thickened.
Garnish with cilantro and mint. Serve with rice or flatbread.