• 1 15-ounce can red kidney beans, drained
• 1 1/2 tablespoons sesame oil
• 1/2 medium onion, minced
• 1 small garlic clove, minced
• 1/2 inch of ginger, peeled and finely chopped
• 1 hot red or green chiles stemmed, seeded, and finely chopped
• 1 medium tomato, stemmed and chopped
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne
• 1 teaspoon ground cumin
• Pinch of turmeric
• Juice of 1/2 lemon
• 2 tablespoons parsley, finely chopped
• Salt

1. Pour the oil into a large pot set over medium heat. Toss in the onion and cook, stirring occasionally, until it has started to brown, about 5 minutes. Add the garlic, ginger, and chiles and cook for 2 minutes, or until very fragrant.
2. Dump in the chopped tomato, along with the coriander, cayenne, cumin, and turmeric. Cook until the tomatoes break apart and start to thicken into a sauce, about 10 minutes.
3. Pour in the kidney beans, lemon juice, a cup of water, and half of the parsley. Bring to a simmer, then reduce the heat to low. Cook for about 10 to 15 minutes, or until the liquid has reduced and the sauce is very thick. Serve with rice or flat bread, and sprinkle with more parsley. Season to taste with salt.

From http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/L-wOiJ8Fd-M/punjabi-rajma-kidney-bean-and-tomato-curry-recipe.html

vegetarian vegan