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!