Ingredients
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh ginger chopped, I use half this; I’m tepid in the fresh ginger department
- 1 medium onion finely chopped
- 1 plum tomato diced
- 3 cloves garlic chopped
- 1 green chili large, chopped, optional
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne
- 8 ounces tomato sauce can of, or 8 ounces of one of your choice
- 3 cups red kidney beans boiled, or 30 ounces canned red kidney beans, undrained
- 1/2 cup chopped fresh cilantro or parsley, if you’re cilantro-averse
Nutrition
- Calories : 200 calories
- Carbohydrate : 16 grams
- Fat : 15 grams
- Fiber : 2 grams
- Protein : 8 grams
- SaturatedFat : 2 grams
- Sodium : 560 milligrams
- Sugar : 5 grams
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