Mexican Rajma Curry

Instructions

1. 1

   Rinse the soaked red kidney beans and transfer them to a large pot. Cover with water, bring to a boil, then reduce the heat and simmer until the beans are tender, about 1 to

2. 2

   5 hours. Drain and set aside.

3. 3

   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5 minutes.

4. 4

   Add the minced garlic and chopped jalapeño to the pan, and cook for another 2 minutes, stirring frequently.

5. 5

   Stir in the cumin, paprika, oregano, and chili powder, and cook for about 1 minute until fragrant.

6. 6

   Add the can of diced tomatoes (with their juice) to the pan. Season with salt to taste and let the mixture simmer for 10 minutes, allowing the flavors to meld.

7. 7

   Add the cooked red kidney beans to the pan and stir well to combine. If the curry seems too thick, add a little water to reach your desired consistency. Simmer for another 10 minutes.

8. 8

   Check for seasoning and adjust salt if necessary. Turn off the heat.

9. 9

   Garnish with freshly chopped coriander before serving.

10. 10

    Serve the Mexican Rajma Curry hot with rice, tortillas, or bread of your choice.