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Small Red Bean Curry starts with beans that are cooked only about two-thirds of the way, allowing them to finish in the seasoned tomato mixture.

Onion, ginger, and garlic are caramelized first, followed by coriander, cumin, and garam masala. Fresh tomato is cooked until soft before the entire mixture is added to the beans.

Lemon juice is stirred in only after the beans are fully tender. Cilantro finishes the dish, and kidney beans or azuki beans can be substituted.

Ingredients

• 2 cups dried small red beans
• 2 tablespoons good oil
• 1 cup onions, minced
• 2 tablespoons fresh ginger, minced
• 2 teaspoons garlic, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 1/2 cups fresh tomatoes, cubed
• Juice of 1 lemon
• 3 tablespoons fresh cilantro leaves, chopped, for garnish

Method

Soak and cook the red beans until about two-thirds done. Heat the oil in a frying pan over medium-high heat, add the onions, ginger, and garlic, reduce to medium, and sauté until the onions are caramelized, about 5–6 minutes. Add coriander, cumin, and garam masala and cook 30 seconds. Stir in the tomatoes and cook about 5 minutes until soft. Add this mixture to the beans and continue cooking 15–20 minutes until the beans are tender. Stir in lemon juice, adjust the salt, garnish with cilantro, and serve. Makes 6 servings.