Curry Beans with Rice or Roti

Ingredients

• 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

• White potatoes

  Flesh and skin, raw

  4 potato, medium or 852g

• Kidney beans

  Red, mature seeds, canned

  3 cup or 768g

• White rice

  Long-grain, regular, cooked

  2 cup or 316g

Directions

1. Heat a pan on the stove over medium heat. Add two chopped onions. Make sure they are finely chopped, the onions help give the curry a thick gravy.
2. Allow onions to soften (may have to add a little water) then add the ginger, garlic, and curry.
3. Add the cinnamon and chili powder. Braise the spices and onions for 2-3 minutes then add chopped tomatoes and 1 cup of the water. Cover and allow to simmer.
4. Once the tomatoes form a chutney like texture add the chopped potatoes. Allow to cook for 10 minutes.
5. Add the boiled beans (and the water from the beans) into the curry mixture. Stir then cover. Allow to cook for 20 minutes. When the water evaporates add more water depending on the consistency you would like. If you prefer more gravy then add more water.
6. Once the potatoes have cooked remove from stove. Serve with 1/2 c rice or 1 roti.

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