HealthNotes

Rajma (or Indian-Spiced Vegetarian Chili)

• From: The Picky Eater

Ingredients

• 2 Tbs vegetable oil

• 1 cup minced onions (can use red onion)

• 1 green bell pepper, diced

• 2-4 cloves garlic, minced

• 4 firm, ripe tomatoes, cut into 1-inch pieces (Roma tomatoes work great here. Note: Make sure you use all the seeds and pulp from inside the tomato, it makes a great base for the curry!)

• 1 tsp minced gingerroot, or 1 teaspoon ground ginger

• 1 tsp cumin seeds

• 1 tsp Garam Masala

• 1/2 tsp lemon pepper

• 1/4 tsp dried red pepper flakes, or to taste (optional) (I would highly recommend adding this in - gives the curry a nice kick without being too spicy!)

• 2 cups drained kidney beans (19-ounce can)

• 1/2 lemon, juiced, or to taste

• 3 Tbs minced fresh cilantro

• Salt and freshly ground pepper, to taste

This North Indian vegetarian dish made with red kidney beans in a thick curry with lots of Indian whole spices is usually served with rice or naan.

Directions

• In a large saucepan set over medium heat, add the oil, onions, and pepper, and cook, stirring occasionally, for 5 minutes.
• Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes.
• Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more.