Follow these steps for perfect results
kidney bean
rinsed and drained
tomatoes
chopped, undrained
honey
curry powder
ground cumin
ground ginger
ground allspice
salt
pepper
cornstarch
water
Rinse and drain the kidney beans.
Chop the tomatoes.
Combine the kidney beans, chopped tomatoes, honey, curry powder, cumin, ginger, allspice, and salt in a medium saucepan.
Bring the mixture to a boil, stirring occasionally to prevent sticking.
Reduce the heat to low, cover the saucepan, and simmer for 10 minutes.
In a small bowl, whisk together the cornstarch and water until the cornstarch is completely dissolved.
Pour the cornstarch slurry into the saucepan with the beans.
Cook for 2-3 minutes, stirring constantly, until the sauce has slightly thickened.
Serve the Bombay Kidney Beans hot over rice.
Expert advice for the best results
Adjust the amount of curry powder to your preferred level of spiciness.
For a smoother sauce, blend a portion of the beans before adding the cornstarch slurry.
Garnish with fresh cilantro for added flavor and visual appeal.
Everything you need to know before you start
10 minutes
Can be made a day in advance.
Serve in a bowl, garnished with fresh cilantro and a dollop of yogurt (optional).
Serve over rice or quinoa.
Serve with naan bread.
Serve as a side dish to grilled chicken or fish.
Complements the spice and earthiness.
Pairs well with the curry spices.
Discover the story behind this recipe
Popular vegetarian dish in Indian cuisine, often served with rice or roti.
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