Oh, Indian food, why can't I ever cook thee right?!

It's true - I had yet to ever cook an Indian dish that tasted, well, like the deliciousness that comes in a paper bag from Akash in Downtown Cincinnati - until now! I think I found a winner (aside from the Roasted Cauliflower and Potato Curry dish from Deb's Smitten Kitchen) - Red Bean Indian Curry, adaptation from Tiffin Tales.

Since I had a nice stock of beans, which I now keep after trying Modern Megpie's packed full of beans Chili, I decided to give it a shot - and as you can see holding his second helping - Rick agrees this is a dish to keep in the memory bank (or in my case - blog).

15 oz can Red Kidney Beans, rinsed and drained (I know, lazy - I didn't soak and boil...but they still taste great!)

2 tablespoon butter

1 medium yellow onion

2 cloves garlic and a thumb size ginger with a dash of water pureed to a paste 1 cup chopped tomato

1/2 cup tomato paste

1 teaspoon cumin

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/4 teaspoon red chili powder (I'm a wimp!)

1 teaspoon garam masala

1/2 cup Vegetable Broth (more if you desire a thinner curry) Salt, to taste

1/2 lemon - juiced

Melt butter over medium heat and add onion. Cook until translucent, 8-10 minutes. Add garlic-ginger paste and cook for 2-3 minutes. Then add spices and cook for one minute until aromatic - add tomato and tomato paste and stir until incorporated. Add broth and beans, lower heat and cover - stirring occasionally for 15-20 minutes.

Serve hot over basmati rice (I always throw ours in the rice cooker with a dash of nutmeg - yum!). Enjoy!