Indian Kidney Beans and Pumpkin Curry
If you would like to soak and cook the kidney beans yourself, please soak them overnight with a lot of water and change the water when possible. cook in a big pot for 2 hours until soft.
or other oil
Frozen/canned kidney beans OR 400soaked for 12 hours and cooked at least 2 hours.
chopped – about 1 tbsp of chopped garlic
chopped – about 1 tbsp of chopped ginger
chopped without seeds or alternatively 0.5 tsp chili powder
powder or seeds
ground, optional (you can also add cilantro towards the end)
or as much as you have, diced.
Saute the cumin and coriander seeds in olive oil briefly.
Add the garlic, ginger and chili and stir for 2-3 minutes.
Add the onion, bay leaf, nutmeg, black pepper, cardamom and clove and keep stirring, cooking for another 2-3 minutes.
Add the tomato cubes and saute for 5 minutes.
Add the kidney beans along with 3 cups of water, cover and cook for 15 minutes.
Add the pumpkin and lemon juice, cook for another 20 minutes.
Add the final touches, Garam Masala and salt, to taste.
serve with rice, chapatti or nan.