Red Kidney Bean Curry

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This is Part Three of my Favorite Food Bloggers Series!

The Way the Cookie Crumbles is a wonderful food blog run by Bridget, who lives in New Mexico with her hubby and cats. Bridget cooks and bakes, prefers baking over cooking, and takes gorgeous pictures of her scrumptious food.

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Bridget and I have a lot in common: we are both married, both thirty-something, both cat lovers (seriously, check out her About page for pics of her cats – they are so beautiful!), we both eschew boxed baking mixes, and we share a dislike of green bell peppers.

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I absolutely love Bridget’s writing. She is so charming and down to earth. When you read her blog, you immediately wish you could grab a drink with her, and imagine just laughing and chatting all night. Since Bridget lives in New Mexico, of course she is an enormous fan of hatch chiles; in one way that makes me love her even more, and in another way, it makes me a little jealous, seeing as I can never find hatch chiles in New York. But her blog is a terrific resource if you happen to have a bunch of hatches stashed in your freezer that need to be used up.

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Something Bridget does occasionally that I just love and appreciate is to compare different recipes for the same dish, like sugar cookies. She makes up all the different batches, taste tests them, and writes about her findings in specific detail. I so admire her for doing that kind of thing, and we all definitely benefit!

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Bridget claims she is more of a baker than a cook, but she’s an outstanding cook too, as is evidenced by this Red Kidney Bean Curry. Matt and I both loved this dish. I was immediately drawn to it just by reading the title of the recipe – I do not associate kidney beans with Indian cooking at all, so I loved the idea of taking an ingredient we associate with one cuisine (Cajun/Creole) and treating it in an unexpected manner (Indian curry). The result was delicious, and will leave you wondering why you didn’t think to make curry out of red kidney beans sooner.

A quick side note: I think I overdid the spices when I made this dish. I tend to get lazy and not measure spices very accurately, and I think I may have “over-measured.” So I added about a cup of chicken stock to absorb them, and it worked just fine. Try this one soon, it’s fantastic. And definitely check out Bridget’s fantastic blog if you have not already done so!

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Other amazing-looking recipes of Bridget’s I considered making: Crescent Rolls; Vegetarian Lasagna

Read the rest of this series!  Part One    Part Two    Part Four
Part Five    Part Six    Part Seven    Part Eight    Part Nine    Part Ten

Source: lightly adapted from The Way the Cookie Crumbles

Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
1 jalapeno, minced
2 tablespoons chopped fresh ginger
3 cloves garlic, chopped
1 tablespoon tomato paste
2 teaspoons ground turmeric
2 teaspoons garam masala
1½ teaspoon ground cumin
1½ teaspoon ground coriander
1 teaspoon cumin seeds
¼ teaspoon cayenne
1 (15-ounce) can diced tomatoes, with juice
2 (15-ounce) cans red kidney beans, rinsed and drained
1 teaspoon salt
1 cup vegetable or chicken stock, if needed
½ cup chopped fresh cilantro

Directions:
In a 3-quart saucepan over medium heat, heat the oil. Add the onion and jalapeno and cook, stirring occasionally, until the onion just starts to brown at the edges, 5-8 minutes. Add the garlic, ginger, tomato paste and spices; cook, stirring constantly, until fragrant, about 1 minutes.
Add the tomatoes and their juice, the beans, and the salt. Bring to a boil over medium-high heat; if you notice that you have no liquid to boil, add the stock here; once boiling, then decrease the heat to low and simmer uncovered for 10 minutes. Stir in the cilantro, taste for seasoning, and serve over rice or with naan. I served over rice, but I bet naan would have been fantastic.

13 responses to “Red Kidney Bean Curry

  1. This does sound good. I’ve developed a taste for Indian style cuisine and have gotten to where I cook it often. The cumin seeds are nice when used whole and provide a bit of soft crunch. Chick peas would be good done this way too. I’ll probably serve it with brown rice. Vegetarians/vegans could substitute a vegetable stock for the chicken stock without it detracting from the overall flavor. Thanks, I know what I’m having for dinner now.

    • Texan New Yorker

      Thanks! My love of Indian food is somewhat recent too – I wasn’t exposed to it really at all growing up. You are definitely correct, chickpeas would be terrific here!

      You bring up an interesting and important point – I label recipes “Meat-Free” instead of vegetarian on purpose. While I enjoy eating meatless meals, I’m not a strict vegetarian. So I do occasionally put chicken stock in vegetable soups, or this dish, for instance, and sometimes there is lard in my savory pie crusts, even if there is no meat in the pie or tart. Since I’m not a strict vegetarian, things like that don’t bother me. But I know they do matter to some people, so I feel that I cannot in good conscience label dishes “vegetarian” when sometimes I don’t technically make them that way. So strict vegetarians can certainly make substitutions.

  2. Well, I made the Red Kidney Bean Curry for dinner tonight and served it over brown rice. A cousin and a friend with a hearty and adventerous appetite are visiting. I added a green salad with some sliced pears, a few walnuts for additional crunch, and a local beer to wash it all down. It was a hit and so were my pickled jalapenoes.

    • Texan New Yorker

      Oh I’m so glad you all enjoyed it! The salad sounds terrific too. Thanks for letting me know! 🙂

  3. Yum!
    Julie I’m really enjoying this series, you’re introducing me to great blogs and I’m inspired by these recipes.
    I don’t know how or why, but my local grocery store gets shipments of fresh Hatch chilies and roasts them in the parking lot for me to buy. Probably other folks, too. Thanks so much for the idea to freeze them. It never occurred to me (my first time cooking with chilies) that I could freeze them, and I’m totally doing that during Hatch Week at Dorothy Lane Market.
    Thanks!

    • Texan New Yorker

      Thanks, I’m so glad you’re enjoying the series! I’ve had fun with it.

      Okay, what?!?!?! Your grocery store does WHAT with the hatch chiles?? OMG, I am so jealous!! If I want hatch chiles I have to order them from New Mexico. The closest I can get in New York is some Anaheims from Whole Foods. But yes, definitely get some and freeze them. I learned the hard way that you should freeze them already roasted and chopped, not just raw. They’ll still work raw, but when they thaw they get a little flabby (for lack of a better word) and don’t roast up as nicely.

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