Spiced Potato and Kidney Bean Curry with Rice
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Ingredients
Instructions
- 1
**Prepare the Rice:**
- 2
Rinse long grain rice under cold water until the water runs clear. In a pot, combine rice and 2 cups of water (or broth), bring to a boil, then reduce heat to low. Cover and simmer for about 15-18 minutes, or until the water is absorbed and the rice is fluffy.
- 3
**Cook the Curry:**
- 4
In a large pan, heat olive oil over medium heat. Add the chopped onions and sauté until translucent.
- 5
Add minced garlic and cook for another minute.
- 6
Stir in the diced potatoes, kidney beans, chopped tomatoes, and spices (cumin, paprika, chili powder, bay leaf, and salt). Mix well to combine everything.
- 7
Add about 2 cups of water, bring to a boil, then cover and reduce heat to a gentle simmer. Cook for about 20-25 minutes, or until the potatoes are tender and the sauce thickens. Stir occasionally, adding more water if needed.
- 8
**Serve:**
- 9
Remove the bay leaf before serving. Spoon the curry over a bed of fluffy rice. Squeeze fresh lime juice on top and garnish with herbs if available!
This hearty curry is packed with flavors and is perfect for a comforting meal. The combination of spices creates a wonderful aroma that will fill your kitchen, making your taste buds dance with joy!
