This Kidney Bean Curry is super easy to throw together and rich in Middle-Eastern and Indian spices. Enjoy over brown rice, quinoa or barley.
Kidney Bean Curry
This Kidney Bean Curry is super easy to throw together and rich in Middle-Eastern and Indian spices. Enjoy over brown rice, quinoa or barley.
Ingredients
- 1 1/2 Tbsp olive oil
- 1/2 small red onion , finely chopped
- 1 stalk celery , finely chopped
- 2 cloves garlic , minced
- 1 zucchini , finely chopped
- 1/2 bell pepper , finely chopped
- 2 1/2 tsp cumin seeds
- 2 1/2 tsp ground coriander
- 1/2 cup crushed tomatoes
- 1 tsp sugar
- 2 cans kidney beans , rinsed and drained
- 1 cup vegetable broth
- 1/4 cup cilantro leaves
- 3/4 cups dry brown rice , prepared
- 1/2 tsp turmeric
Instructions
- Heat olive oil over medium-low in a medium pot. Saute garlic, onion, celery, zucchini and pepper for 5 minutes. Add cumin and coriander, sauteing 2 minutes. Add tomatoes, sugar, beans and broth and bring to boil. Reduce heat and simmer, uncovered, 7 minutes. Cover halfway, allowing to vent, and continue to cook over low for 25 minutes. Remove from heat, stir in cilantro.
- Prepare rice according to package instructions. Stir in turmeric. Serve kidney bean curry atop cooked rice.