Red Kidney Bean Curry With Rice (Rajmah Chawal)

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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

2 cups basmati rice

3 cups boiling water

Generous pinch of saffron

2-3 tablespoons neutral cooking oil, like grapseed or canola

1 medium onion, finely diced

3 cloves garlic, crushed

1-inch piece ginger, peeled and grated

1-2 green bird's eye chile(s), finely chopped

1 1/2 cups crushed tomatoes and juices, or passata

1 tablespoon ground coriander

1 tablespoon ground cumin

1 1/2 teaspoons garam masala + 1/2 teaspoon to garnish

1/2 teaspoon amchur (dried mango powder) (optional)

2 (540-ml) cans red kidney beans, drained and rinsed (US equivalent: approximately 2 16-ounce cans)

1/2 cup vegetable stock (look for gluten free options, if using a stock cube)

Hot water, as required

Salt and fresh ground pepper, to taste

Fresh cilantro, chopped, to garnish

Julienned strips of ginger, to garnish (optional)

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