Categories: Asian, Vegetarian

Ingredients

• 1/3 onion
• 1 cloves garlic
• 1/3-inch piece of ginger, peeled
• 1/3 tablespoon water
• 2/3 tablespoons vegetable oil
• 1/3 teaspoon ground cumin
• 1/3 teaspoon garam masala
• 1/4 teaspoon ground coriander
• 1/8 teaspoon salt (more if canned tomatoes are unsalted)
• 1/3 28-ounce can chopped tomatoes
• 1 15-ounce cans beans, drained and rinsed
• 1 tablespoons cilantro, coarsely chopped, plus more for serving
• Chopped fresh chilies or red pepper flakes to taste (optional)
• Fragrant Yellow Rice, for serving (recipe "Frangrant Yellow Rice")
• Plain yogurt, for serving (optional)

Directions

1. Roughly chop the onions, garlic and ginger. Process in a food processor or blender until a smooth paste forms, adding up to 1 tablespoon water if needed.

2. Heat the oil in a large saucepan over medium heat and add the cumin, garam masala and coriander. Fry the spices for 1 to 2 minutes, stirring frequently, until fragrant. Add the onion-ginger paste and cook for another 2 minutes, stirring, until most of the added water has evaporated. Add the salt, tomatoes, beans, cilantro and chilies or pepper flakes, if using. Bring to a boil and lower heat. Simmer uncovered 30 minutes, stirring occasionally. Taste and adjust seasoning. Garnish with additional chopped cilantro and serve over rice, with a dollop of yogurt on the side.

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