kidney bean and tomato curry

this indian curry recipe puts a whole new spin on rice and beans for supper. if you're not keen on kidney beans (i'm not), try white, black, pinto, or chickpeas. add trimmed green beans, sliced squash or okra and serve over rice. for further variationl, add 1/2 c cooked chicken. can easily be multiplied to feed a crowd. happy tasting!

courtesy of: vegetarian times
serves 1
20 min

- 2 tsp veggie oil
- 1/4 c finely chopped onion
- 1/2 c finely chopped tomato
- 1/2 tsp grated fresh ginger
- 1/8 tsp ground turmeric
- 1 tsp ground corriander
- 4 tbsp plain low-fat yogurt, divided
- 1/4 c cooked kidney beans, rinsed and drained
- 1/4 tsp garam masala
- 1 tsp lemon juice
- chopped cilantro for garnish, optional

1. heat oil in a medium skillet over med-hi heat. add onion and cook 7 - 10 min or until light brown. stir in tomato, ginger, turmeric, and corriander. cover and cook 2 -3 min or until tomatoes are soft. whisk in 2 tbs yogurt and 1/2 c water. stir in kidney beans (and any veggies you might be using), cover and bring to a boil. reduce heat to med-low and simmer 10 min.

2. mash a few kidney beans in the pan, then stir in garam masala and lemon juice, season with salt and pepper, if desired. serve topped with remaining 2 tbs yogurt and garnish with cilantro.