Rajma (Indian Red Kidney Bean Curry)

• 2 (8 ounce) cans red kidney beans, undrained
• 2 teaspoons canola oil or 2 teaspoons corn oil
• 1 teaspoon cumin
• 1 teaspoon garlic, chopped
• 1/2 teaspoon gingerroot, chopped
• 1 (14 ounce) can tomato sauce
• 1/2 chopped onion
• 1 tablespoon rajma, masala if desired (or more) (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder (optional)
• sliced onion (to garnish)
• 1 tablespoon chopped coriander (to garnish)

1. In a medium pot, heat oil. When hot, add cumin.
2. Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
3. Add onions and stir until onion turns clear and add the tomato sauce.
4. Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
5. Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
6. Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
7. You adjust the spices accordingly, while tasting along.
8. Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!

red kidney beans, canola oil, cumin, garlic, gingerroot, tomato sauce, onion, salt, chili powder, onion, coriander

Taken from www.food.com/recipe/rajma-indian-red-kidney-bean-curry-308734 (may not work)