Curry Beans

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  2 medium or 220g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Curry paste

  1 tbsp or 15g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Chili powder

  Spices

  1 tbsp or 8g

• Water

  Plain, clean water

  2 cup or 473g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• White potatoes

  Flesh and skin, raw

  4 potato, medium or 852g

• Kidney beans

  All types, mature seeds, canned

  4 cup or 1.02kg

Directions

1. Heat a pan over medium heat and add 1-2 tablespoons of oil.
2. Add the chopped onions and cook until softened. The onions will help thicken the curry gravy.
3. Add the ginger, garlic powder, and curry paste. Braise with the onions for 2-3 minutes.
4. Add the cinnamon, chili powder, chopped tomatoes, and 1 cup of water. Cover and simmer.
5. Once the tomatoes have broken down and formed a chutney-like texture, add the chopped potatoes. Cook for 10 minutes.
6. Add the beans and their liquid to the curry mixture. Stir, cover, and cook for 20 minutes. Add more water as needed to achieve your desired consistency.
7. Once the potatoes are cooked, remove from heat. Serve with rice or roti.

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