Kidney Beans Curry (Rajma, Waverley Kitchens)

1. 1

   Strain and wash 1 can kidney beans; grind or dice 1 small onion and 1 garlic clove; set aside

2. 2

   Add 1 tbsp oil to pot and 1/2 tsp 'WK Seed Blend'

3. 3

   Heat oil at medium heat until there is small movement in spices (usually 2 min)

4. 4

   Immediately add onion and garlic (if used) to pot, and 1 tbsp tomato paste; stir until golden brown (usually 3 min)

5. 5

   Add 2 tsp 'WK Bean Blend', 1/2 tsp salt (to your taste), kidney beans to pot and 2 cups water

6. 6

   Set to medium low heat, cover pot and cook for 20 min; stir occasionally and mash some kidney beans

7. 7

   Optional: garnish with 2 tbsp coarsely chopped cilantro

8. 8

   For a full meal add: - Rice, naan, bread or heated whole wheat tortilla - Salad - Any sabji - Yogurt

* Per serving · 4 servings · Values may vary.

No additional tips available.