Kidney Bean Curry

This is as sinless and as delicious as it gets. I don't mean to keep posting Indian recipes, but it just so happens that this is what I made for lunch the other day. It is high in fiber and loaded with vitamins and antioxidants. This is actually my favourite Indian dish. I request it every time I go home. My version is a little bit different from my mom's, but it is also easier for you to make. You probably won't have most of these ingredients lying around so you'll have to make a trip to the grocery store!

1 tin of kidney beans
1 can of organic unsalted crushed tomato
2 teaspoons of garam masala (you can get this from whole foods)
1 teaspoon of curry powder (available in most grocery stores)
1/2 a teaspoon of cayenne pepper (more or less depending on your preference)
1 teaspoon of salt
just a pinch of turmeric (also available in most grocery stores)
1/2 of a red onion finely chopped
5 cloves of fresh garlic, finely chopped
1/2 a teaspoon of finely chopped fresh ginger
1 teaspoon of butter
2 tablespoons of fresh coriander, finely chopped
2 tablespoons of yoghurt

In a metal pot, with the heat on medium, add 1 teaspoon of butter, onions, garlic, and ginger. Cook for about 2-3 minutes until onions start to brown. When the onions have browned, add in garam masala, curry powder, and cayenne pepper. Cook for another minute. (If you find it getting dry, add a bit of water)
After this, add tomato sauce and kidney beans. Fill up the tin with water and pour that into the pot as well. Let this simmer on medium heat for about 30 minutes. The longer it cooks, the better it tastes. Do not turn it above medium heat. The key is a slow simmer.

After 30 minutes, season the curry with coriander. Add the yoghurt just to YOUR portion, do not mix it into the entire curry. Generally this is eaten with naan bread or basmati rice...but that wouldn't be very sinless of me to recommend.