beans and curry and tomatoes

i got really tired of the many ways of cooking potatoes, and went for something more aggressive. this is what the result was:

kidney beans in tomato-curry sauce

serves: approximately 4 or very hungry 3, or not-so hungry 6

 you will need:

2 tablespoons vegetable oil
2 5cm diameter or 1 10 cm diameter onion/s, finely diced
2 large cloves garlic, minced
5 cm (4cm diameter) knob root ginger, finely grated (should give ca 10 cl of stuff)
6 whole, dried cloves
10 allspice
1/2 teaspoon cinnamon
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
1/2 teaspoon chilli (dried with seeds) – or more if you like it hotter
1 teaspoon ground turmeric

2 (300g) tins kidney beans, drained
1 tin (300g) of skinned tomatoes (or more if you like more tomato-e taste)

salt to taste (more like 1 teaspoon)
a handful of chopped fresh dill

 then

mash allspice and cloves in mortar, add chilli, mash some more.

heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in cloves, cinnamon, cumin, coriander, salt, chilli and turmeric. add garlic and ginger, cook for a little (till the smell changes – a minute or two) over medium heat, stirring constantly.

cut the tomatoes in the tin up some, then add to the mixture in the pan, bring to boil.

mix in the bean. continue to cook and stir until all ingredients are blended (hit those tomatoes repeatedly, till they dissemble) and heated through. add dill just before serving.

serve over rice, buckwheat or whatever you like best.

very fast – about half an hour or so, quite tasty, filling and gives a warm feeling. and the green dill looks pretty on the red tomato background.

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