INGREDIENTS
* 1 teaspoon sunflower (or vegetable) oil
* 1 tablespoon minced ginger
* 2 cloves of garlic, finely chopped or minced
* 1 small onion sliced
* 8 – 10 curry leaves (fresh or dried)
* 5 – 6 fresh white mushrooms, sliced
* 1 – 2 red or green chilies
* 4 – 5 sprigs fresh thyme
* 1½ cup red kidney beans, already boiled from dried or use canned beans
* 4 – 5 tomatoes
* ⅓ cup frozen green peas, defrosted
* Salt to taste
DIRECTIONS
1. In a pan, heat 1 teaspoon of oil on medium temperature. Add the minced ginger and garlic. Let these sizzle for about 15 seconds then add the onions and stir. Let cook for about 30 seconds, while stirring a few times.
2. Add the curry leaves followed by the sliced mushrooms. Let cook for about 2 minutes or until mushrooms start to sweat. Then add the the chilies and the thyme.
3. Add the red kidney beans and cook for about one minute. Then add the tomatoes. Cook for about 7 – 10 minutes while stirring occasionally until the tomatoes start to soften and break down into a sauce. They don’t need to melt completely into the sauce, but just enough with a few chunky pieces are really what we are looking for.
4. Add salt to taste and stir well.
5. Add the green peas and cook for a few more minutes. Then turn off the heat.
SeasonedSoul 