red bean curry and really smart people
I love smart people, and I love problem solvers. I don’t really see myself as overwhelmingly brilliant or extremely resourceful, but I tell you what, I am thankful for those of you that are. I have always thought it to be amazing, the people who can be so ridiculously good at something. You know the type. The person who can pick up an instrument for the first time and within minutes has appeared to master it. The one who wins every game they ever play (…can some one say the Scott family? Their family motto is “Only gold!”). You’ve met the person. The one who effortlessly solves any problem and answers any question that arises, and with that makes your life so much easier. For instance, “How on earth do you make curry from scratch?” Thanks be to problem solver and question answerer smittenkitchen.com. You bring much happiness, and an abundance of goodness to my life.
I’ve never made curry from scratch before, but I am definitely glad that I finally did. It was extremely easy and delicious. I would encourage you to make it on a night when you need some warmth. Here in San Francisco, it is winter. I know that it is actually July, but the city by the bay does not follow the same rules as the rest of the world, nor does it listen to all this global warming business. It is on it’s own schedule. Maybe those areas that are ‘warming’ could learn a thing or two from this place. All that being said, make this. It will make you and those you feed very happy.
Red Bean Curry serves 6 www.smittenkitchen.com
1/3 cup extra virgin olive oil
1/4 cup chopped fresh ginger (I grated this with a microplane. I don’t tend to like the texture of ginger when it’s chopped.)
1 medium onion, finely chopped
1 plum tomato, diced*
3 cloves garlic, chopped
1 large green chili, chopped (optional)**
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cumin seeds
1/2 teaspoon ground tumeric
1/4 teaspoon cayenne
8 ounce can of tomato sauce or 8 ounces of one of your choice
3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
1/2 cup chopped fresh cilantro
1 lb boneless skinless chicken thighs pan fried and seasoned with powdered ginger, red pepper flakes, salt and pepper. Cut into small cubes and add to curry before serving.
Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.
Serve over rice or with naan. A bit of plain yogurt on the top is a must.
*I used a large red heirloom.
**The green chili I used was a pasilla. It really didn’t add as much heat as the husband and I would have liked. I think next time I might use a couple jalapenos instead.
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