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Ingredients30 m servings 273 cals
Original recipe yields 2 servings
- Heat olive oil in a large saucepan over medium heat. Reduce heat to medium-low. Add onions; cook until soft and translucent, about 3 minutes. Mix in tomato and cook until almost dry, about 5 minutes. Stir in garlic and ginger; cook for 3 minutes. Add kidney beans, cayenne pepper, and salt.
- Stir water into the saucepan slowly, 1 to 2 tablespoons at a time, until gravy reaches the desired consistency. Garnish with cilantro.
- Cook's Note:
- For a smoother gravy, put kidney beans aside and blend the cooked vegetable mixture. Stir in the kidney beans.
Per Serving: 273 calories; 6 g fat; 44.1 g carbohydrates; 13.3 g protein; 0 mg cholesterol; 541 mg sodium. Full nutrition