Look for curry leaves and garam masala in specialty shops or natural grocers. From “Complete Curry Cookbook,” by Byron Ayanoglu and Jennifer MacKenzie, serves 4-8.
Ingredients
2 tablespoons vegetable oil
2 dried red chile peppers
1 onion, finely chopped
2 cloves garlic, minced
3 tablespoons julienned gingerroot (tip below)
10 curry leaves
1 teaspoon garam masala
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 cans (each 14 to 19 ounces) red kidney beans, drained and rinsed
1 19-ounce can diced tomatoes, with juice
1/2 cup water
Salt
2 tablespoons chopped fresh cilantro
Directions
In a large skillet, heat oil over medium heat. Add chile peppers and onion; cook, stirring, until it begins to soften, about 2 minutes. Reduce heat to medium-low and add garlic, ginger, curry leaves, garam marsala, cinnamon and turmeric; cook, stirring often, until onion is very soft, about 7 minutes.
Stir in beans until coated with spices. Add tomatoes with juice and water. Increase heat to medium-high and bring to a boil, scraping up bits stuck to pan. Reduce heat and boil gently, stirring occasionally, until sauce is thick and beans are flavorful, 10-15 minutes.
Discard chile peppers. Season to taste with salt. Sprinkle with cilantro to serve.
Tips: To julienne ginger, cut a 2 1/2-inch piece of gingerroot into thin slices. Working with three slices at a time, stack and cut across into thin strips.
If a 19-ounce can of diced tomatoes isn’t available, use 2 1/3cups from a 29-ounce can and reserve the remainder for another use.
