Bombay Kidney Beans

Name: Bombay Kidney Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 (1 lb) can kidney bean, rinsed and drained (or use 2 cups cooked beans); 1 (1 lb) can tomatoes, chopped, undrained; 2 teaspoons honey; 1 -2 teaspoon curry powder; 1/4-1/2 teaspoon ground cumin; 1/4-1/2 teaspoon ground ginger; 1/8-1/4 teaspoon ground allspice; 1/4 teaspoon salt (or more, to taste); 1/8 teaspoon pepper (optional); 1 tablespoon cornstarch; 1 1/2 tablespoons water

(18)

Recipe by Fluffy

A can of beans, a can of tomatoes, some Indian-style seasoning, serve over rice, and you've got yourself a quick and healthy vegetarian meal. Use the higher amount of spices if you like your food a bit spicier. Adapted from The Vegetarian Gourmet's Easy Low-Fat Favorites.

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

(1 lb) can kidney bean, rinsed and drained (or use 2 cups cooked beans)
1

(1 lb) can tomatoes, chopped, undrained
2

teaspoons honey
1 -2

teaspoon curry powder
¹⁄₄ - ¹⁄₂

teaspoon ground cumin
¹⁄₄ - ¹⁄₂

teaspoon ground ginger
¹⁄₈ - ¹⁄₄

teaspoon ground allspice
¹⁄₄

teaspoon salt (or more, to taste)
¹⁄₈

teaspoon pepper (optional)
1

tablespoon cornstarch
1 ¹⁄₂

tablespoons water

DIRECTIONS

Combine beans, tomatoes, honey and seasonings in a medium saucepan.
Bring to a boil, stirring occasionally.
Reduce heat, cover, and simmer 10 minutes.
In a small bowl, stir together cornstarch and water so that cornstarch dissolves.
Add to saucepan.
Cook 2-3 minutes, stirring constantly, until slighly thickened.
Serve over rice.

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