🍛 Spiced Kidney Bean Curry

 A hearty, protein-packed dish with tender kidney beans simmered in aromatic spices, tomatoes, and herbs—perfect with rice or flatbread.

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Ingredients:

• 1 ½ cups cooked kidney beans (or 1 can, drained and rinsed)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 inch fresh ginger, grated

• 2 medium tomatoes, finely chopped (or ½ cup canned tomatoes)

• 1–2 green chilies, finely chopped (optional)

• 2 tablespoons oil (sunflower, vegetable, or olive oil)

• 1 teaspoon cumin seeds

• 1 teaspoon ground coriander

• ½ teaspoon turmeric

• 1 teaspoon garam masala

• 1 teaspoon paprika (or mild chili powder)

• Salt to taste

• 1–1 ½ cups water (adjust for desired consistency)

• Fresh cilantro for garnish

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Instructions:

1. Heat the Oil
   In a saucepan, heat the oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.

2. Sauté the Aromatics
   Add chopped onion and cook until golden brown (5–7 minutes). Stir in garlic, ginger, and green chilies, cooking for another 1–2 minutes.

3. Add the Tomatoes and Spices
   Stir in the chopped tomatoes, coriander, turmeric, paprika, and salt. Cook until the tomatoes break down and oil separates from the masala (about 8–10 minutes).

4. Add Kidney Beans
   Mix in the kidney beans and pour in water. Simmer for 10–15 minutes on low heat. Use a spoon or potato masher to gently mash some of the beans for a thicker consistency.

5. Finish with Garam Masala
   Stir in garam masala and simmer for another 2 minutes. Taste and adjust salt or spices as needed.

6. Garnish and Serve
   Garnish with fresh cilantro. Serve hot with steamed rice, jeera rice, or warm flatbread like roti or naan.