Dec 05


Ever get hit by sudden waves of completely debilitating exhaustion, out of nowhere? I mean, it’s not as though I did nothing today that could have brought it on – a long run this morning, a breakfast Christmas party at Eric’s work after that, and then holiday shopping – but…dude. I squatted to get something out of the fridge for Eric, and it took every bit of mental fortitude I had left in me to rise from that position. I just wanted to continue downward, perhaps for the night. Linoleum never looked so comfy.

Luckily for me, Eric is made of more enduring stuff. My dinner:

Kidney bean curry

That’s his kidney bean curry, possibly my favorite “comfort food” item Eric makes. He even thought perhaps that it was a “bit too spicy” tonight, which means that it’s even more perfect, in my opinion. 😉 Yum. And there’s a ton left over, which means happy, happy lunches for several days!

Some days, I feel unbelievable and undeservingly lucky.


  1. Amanda Page

    OOh, Does Eric have a recipe he’d like to share?

  2. Eric

    This one’s actually pretty easy, and can be done with pantry items.

    Kidney Bean Curry:
    3 tblsp vegetable (or other flavorless) oil
    (1/2 – 3/4 tsp cumin seeds, optional)
    1 medium onion, sliced
    1″ piece of fresh ginger, grated
    1-3 green chile peppers, minced
    1-2 cloves of garlic, crushed
    1/2 tsp salt
    1 tsp ground cumin
    1 tsp ground coriander
    1/2 tsp ground red pepper (less if using cayenne, though!)
    2 tblsp curry powder (I make mine, but store-bought is fine, too. If using store-bought, find madras or similar, not the English version of curry powder.)
    2 tblsp white wine or rice wine vinegar
    15 oz can of crushed tomatoes
    15 oz can of kidney beans (dark red is what I prefer), drained and rinsed
    (cilantro, chopped. Optional.)

    Note: you could use fresh tomatoes and dried beans. Naturally, you’d have to cook those beans first. 😆

    1. Heat 2 tablespoons of the oil in a large saute pan or cast-iron skillet (over medium heat)
    2. Add the cumin seeds, if using, and cook for 1-2 minutes.
    3. Add the onion, ginger, chiles, garlic, and salt. Sweat for 5 minutes, stirring occasionally.
    4. Add the ground cumin, ground coriander, ground red pepper, curry powder, vinegar, and remaining oil. Integrate with the aromatics (you’re basically making a curry paste in the pan; add more oil and vinegar in equal proportions if necessary.) Cook for 2-4 more minutes.
    5. Add the tomatoes and their liquid. Cook for 2-3 minutes.
    6. Add the beans and chopped cilantro, if using. Cover, reduce the heat to low, and simmer for ~10 minutes.

    You can garnish with more cilantro and/or chopped green chiles. Serve with chapati (or paratha, or poori…), or steamed basmati rice, and maybe some raita!

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