kidney bean curry

2 tbsp olive oil
1 onion, chopped
5 cloves garlic, minced
1 tbsp curry paste
3 tbsp Madras Curry powder
1 tbsp smoked paprika
2 tsp sugar
1 tsp salt
1 tsp ginger
1/2 tsp tumerick
1 (28oz) can diced tomatoes
1 (14 oz) can tomato puree
4 cans drained kidney beans
1 cup coconut milk

Heat olive oil in a dutch oven. Add onion and saute until soft. Add garlic and curry paste. Stir constantly for about a minute.

Add spices, tomatoes, and beans. Let cook about 15 minutes.

Pour in coconut milk. Heat until warmed. Serve over rice.

Serves 10.

Nutritional info (excluding rice): 297 calories; 8.5g fat; 44.1g carb; 12.1g fiber; 14.6g protein.

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Filed under kitchenfest2011, recipe resolution 2011

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