1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon grated gingerroot
1 tablespoon curry powder
4 cloves garlic, chopped
1 large (28 oz) can diced tomatoes
2 cans (19 oz each) beans (drained and rinsed)(lentils, kidney, romano etc.)
1 teaspoon (or more!) curry paste
Directions:
Heat oil in large pot over medium heat and stir fry the mustard and cumin seeds until they pop. Add onion, ginger, garlic and curry powder and stir fry until lightly colored. Add tomatoes with juice, beans and 1 tsp curry paste (to start!). Simmer for about 20 minutes or until thick and saucy. Keep adding curry paste to taste during the cooking.
Serve with rice, pita, toast, chapattis, or nan.
Serves 6
Nutritional Breakdown Per Serving
221 Calories
4 g Fat (15.3% calories from fat)
11g Protein
37g Carbohydrate
14g Dietary Fiber
0mg Cholesterol
835mg Sodium
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