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Garam masala rice and beans

Ingredients :

6 cups cooked rice

1 onion

2 cloves garlic

1 -inch piece of ginger, peeled

1 tablespoon water

2 tablespoons vegetable oil

1 teaspoon ground cumin

1 teaspoon garam masala

1/2 teaspoon ground coriander

1/2 teaspoon salt (more if canned tomatoes are unsalted)

1 28-ounce can chopped tomatoes

2 15-ounce cans beans, drained and rinsed

2 tablespoons cilantro, coarsely chopped, plus more for serving

Chopped fresh chilies or red pepper flakes to taste (optional)

Fragrant Yellow Rice, for serving (recipe below)

Plain yogurt, for serving (optional)

Method :

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.

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.

Source: thekitchn.com

Serves : 6

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal