Careme

Ingredients

• Organic Ginger Root 1 Tbsp grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99
• Private Selection® Peruvian Gold Sweet Onion (or any onion) 1 medium, finely chopped $3.99 (3 lb bag)
• Simple Truth Organic® Roma Tomatoes 2 medium, chopped (or 1 cup canned crushed tomatoes) $2.99
• Simple Truth Organic® Whole Carrots (optional add-in) 1 small, diced (optional) $1.99 (16 oz)
• Canned kidney beans 1 (15 oz) can, rinsed and drained
• Basmati rice 3/4 cup dry (makes ~2 1/4 cups cooked)
• Neutral oil or ghee 2 Tbsp
• Cumin seeds 1 tsp (or 1/2 tsp ground cumin)
• Ground coriander 1 1/2 tsp
• Kashmiri chili powder (or mild chili powder) 1/2–1 tsp
• Turmeric 1/2 tsp
• Garam masala 1 tsp
• Salt To taste
• Water or vegetable broth 1 cup
• Lemon 1/2 lemon, juice
• Cilantro (optional) A handful, chopped (optional)

Instructions

1. Rinse rice until water runs mostly clear. Cook with 1 1/2 cups water and a pinch of salt. When it’s done, keep covered; stir in a pinch of cumin at the end if you like.
2. Stove: Heat oil/ghee in a saucepan over medium. Add cumin seeds; let sizzle 20–30 seconds.
3. Add onion (and diced carrot if using) with a pinch of salt. Cook 6–8 minutes until golden.
4. Add ginger and garlic; cook 30 seconds.
5. Add tomatoes, coriander, chili powder, turmeric. Cook 5–7 minutes, stirring, until thick and glossy and oil starts to separate (important for flavor).
6. Add kidney beans and 1 cup water/broth. Simmer 10–15 minutes, lightly mashing a few beans to thicken.
7. Stir in garam masala and lemon juice. Adjust salt and spice.
8. Serve over cumin rice; garnish with cilantro if using.