Razmi (Red Kidney Bean Curry) adapted from Beverly D.
2 cans red beans, drained & rinsed (orginal recipe calls for kidney beans)
3 TB olive or canola oil
1 onion, chopped
1 cinnamon stick or 3/4 t ground cinnamon
1 bay leaf
1 t grated ginger or ground ginger
1 t minced garlic
1 t chili powder
1 t ground coriander
1 t garam masala (if you have it)
1/4 t ground tumeric
2 cans crushed tomatos
salt to taste
2 TB green chilis (if you have it)
2 sprigs fresh, chopped coriander (if you have it)
Saute the onion in oil in a large frying pan or wok for about 2-3 min. Add the spices, tomatoes and salt and continue to cook on medium heat, stiring often for another 2-3 minutes. Add the beans and 1/2 cup water and cook for 15 minutes, stirring occasionally and adding more water if mixture becomes too thick. Add coriander and chilis and cook another 5 or so minutes.
Serve over rice if desired.