Rasedar Rajma (Curried Kidney Beans)

This recipe from the Fatfree Vegan Kitchen blog has been on my weekly "menu"/shopping list for months. It keeps falling off the bottom- I had the ingredients but hadn't cooked it, week in week out. Tonight I couldn't come up with any other idea- and decided to give it a try. WOW. This is a really delicious recipe! I am not even the world's biggest Indian food fan and I really like it and totally wish I had made more.

I served it with some "yogurt" on top- silken tofu blended with some salt, lemon juice and a dash of splenda. My 9 year old daughter who likes curries but is not a fan of tofu ate it happily, so I think it fooled her!As I usually do- in the case of the curry I did use the spices in the recipe- garam masala, fenugreek, coriander root, garlic, tumeric- but substituted caraway seeds for the ajwain seeds and used quite a lot more of all the spices than whatever quantities the recipe suggested. Maybe some of my spices are a bit stale as I think it would have been pretty bland otherwise. Oh- I used canned kidney beans (yay Aldi- feed a family of 5 for 4 bucks? Yes please) 4 cans. Next time I will probably make double as everyone loved it and I only have a tiny bit eft for lunch tomorrow!