Garlicky Kidney Bean Curry

Apparently, a trip to True Thai earlier this week did not get the need for spice out of my system. Tonight, I was craving some curry, and that's what I got. This was a hearty dish, but less filling than meat curries.

There was no recipe to follow, but I just sort of went to town with my Indian spices. I'd seen a smitten kitchen post on kidney bean curry. Mine turned out quite different, as I used no tomatoes and added a whole orange bell pepper. It was delicious anyway.

Ingredients:
1 25-30 oz can of red kidney beans, rinsed well
1 medium red onion
5 cloves garlic, coarsely chopped or crushed
3 green chillies
10 curry leaves
1 bell pepper, coarsely chopped
1 tablespoon ginger-garlic paste
2 teaspoons mustard seeds
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon turmeric
3 cups water
Salt and pepper to taste
Oil for saute

Saute your onions until almost translucent, and add curry leaves, chillies and garlic. Add the bell pepper and mustard seeds, and continue to saute for 1-2 minutes at a medium heat. Add your beans and some of the water. Cook this at a medium-high heat while adding the masala, chili powder and turmeric. Keep adding water to ensure that there is plenty of sauce for the curry. Add salt and pepper if desired. Cook until you reach a nice consistency (about 10 minutes). Serve with rice.