Red Bean Curry or Rajma

While looking for recipes of things to do with my already cooked small red kidney beans, that isn't red beans and rice for the umpteenth time this year, I found this recipe, I modified the recipe I tried from the Smitten Kitchen, for ease of use in my kitchen.  Being without fresh ginger or green chilies, I used the paste I had.  And I also ended up using tomato paste and extra water instead of tomato sauce.  It turned out really well, so thought we all, including my 22 month old who wiped up the sauce and slurped it off her fingers.

1/3 cup extra virgin olive oil
 1 medium onion, finely diced

1 Tablespoon Green Chili Paste (I used Thai Kitchen)
OR
1/4 cup chopped fresh ginger
3 cloves garlic, minced
1 large green chili, minced

1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
1 15 oz can of Tomato Sauce
3 cups cooked, and drained red kidney beans
1 cup water
1/2 cup chopped fresh cilantro (optional)

Heat oil in a 8 quart pot over medium heat for one minute. Add onion and cook for a few minutes until just getting brown.  Add ginger, garlic, and green chili or the paste and saute for one minute. Add the tomato sauce, water, salt, kidney beans, and remaining spices and cook for an additional five minutes, stirring frequently.  Remove from heat.  Stir in cilantro.  Serve over, or stir in, rice.  Top with plain yogurt or sour cream for extra deliciousness.