Easy Kidney Bean Curry | Cookingwithdia

One 2-inch piece fresh ginger

2 cloves garlic

3 tablespoons vegetable oil

1/2 small red onion, finely chopped

Kosher salt

1/2 teaspoon curry powder

1/4 teaspoon pumpkin pie spice

1/4 small head green cabbage, roughly chopped

1 large carrot, cut into thin rounds

One 14.5-ounce can kidney beans, drained and rinsed

One 14.5-ounce can diced tomatoes

1/4 cup lightly packed cilantro leaves, roughly chopped

Cooked basmati rice and plain yogurt, for serving

Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.