Kidney Beans Curry (Rajma, Waverley Kitchens)

• 1 can kidney beans (15 oz)
• 1 tbsp tomato paste (or 2 big tomatoes diced)
• 1 small onion
• 1 clove garlic
• 1 bunch cilantro
• 1/2 tsp WK SEED BLEND
• 2 tsp WK BEAN BLEND
• 1 tbsp cooking oil (your choice of oil)
• 1/2 tsp salt (to your taste)
• 3 quart sauce pot with cover

1. Strain and wash 1 can kidney beans; grind or dice 1 small onion and 1 garlic clove; set aside
2. Add 1 tbsp oil to pot and 1/2 tsp 'WK Seed Blend'
3. Heat oil at medium heat until there is small movement in spices (usually 2 min)
4. Immediately add onion and garlic (if used) to pot, and 1 tbsp tomato paste; stir until golden brown (usually 3 min)
5. Add 2 tsp 'WK Bean Blend', 1/2 tsp salt (to your taste), kidney beans to pot and 2 cups water
6. Set to medium low heat, cover pot and cook for 20 min; stir occasionally and mash some kidney beans
7. Optional: garnish with 2 tbsp coarsely chopped cilantro
8. For a full meal add: - Rice, naan, bread or heated whole wheat tortilla - Salad - Any sabji - Yogurt

kidney beans, tomato, onion, clove garlic, cilantro, blend, blend, cooking oil, salt, cover

Taken from cookpad.com/us/recipes/363173-kidney-beans-curry-rajma-waverley-kitchens (may not work)