4 Servings 35 min Cook
2 Tbsp Olive Oil
2 Medium (2-1/2" dia) Onions
2 Medium whole (2-3/5" dia) Tomatoes
1 Tsp Ginger
1 Tsp Garlic Powder
1 Tbsp Curry Paste
1 Tsp Cinnamon
1 Tbsp Chili Powder
2 Cup Water
2 Tbsp Olive Oil
4 Potato medium (2-1/4" to 3-1/4" dia) White Potatoes
3 Cup Kidney Beans
Heat a pan on the stove over medium heat.
Add about 1-2 tbsp of oil.
Add two chopped onions.
Make sure they are finely chopped, the onions help give the curry a thick gravy.
Allow onions to soften then add the ginger, garlic, and curry.
Add the cinnamon and chilli powder.
Braise the spices and onions for 2-3 minutes then add chopped tomatoes and 1 cup of the water.
Cover and allow to simmer.
Once the tomatoes form a chutney like texture add the chopped potatoes.
Allow to cook for 10 minutes.
Add the boiled beans (and the water from the beans) into the curry mixture.
Stir then cover.
Allow to cook for 20 minutes.
When the water evaporates add more water depending on the consistency you would like.
If you prefer more gravy then add more water.
Once the potatoes have cooked remove from stove.
Serve with rice or roti.
