I love it when new cuisine finds a welcome place at our table. This Indian bean curry is deliciously aromatic and flavorful. It makes a great meatless main dish.
You may need an introduction, however, to one of the star ingredients. It is an Indian blend of spices called garam masala. I know it's a hassle to buy ingredients you aren't accustomed to cooking with, but I believe this is a worthwhile purchase -- even for this dish alone. I found McCormick's version in the spice aisle at Walmart. The blend includes spices such as coriander, which has lovely fruity undertones. Other players are black pepper, cumin, cardamom and cinnamon. You could definitely make your own if you're feeling experimental or if you already have these spices at home and prefer to be frugal.
1 Tbsp. canola oil
1 large onion, diced
4-6 cloves garlic, minced
2 tsp. freshly grated ginger*
3 Roma tomatoes, diced
1/2 tsp. yellow curry powder
2 tsp. garam masala
1 tsp. salt
2 c. chicken broth
2 15-ounce cans black beans OR black-eyed peas, rinsed and drained
1 Tbsp. cornstarch
1 Tbsp. milk
1/3 c. sour cream or plain yogurt
1/3 c. lightly packed fresh cilantro, finely chopped
In large skillet, saute onion in oil for several minutes. Stir in garlic and ginger, then add tomatoes. Stir in seasonings until well combined, then add broth and beans. Bring to boil, then reduce heat a little and simmer.
In a small bowl, mix cornstarch with milk until smooth, then add to bean mixture as a thickener. Stir in sour cream and cook, stirring as needed, until desired consistency is achieved. Stir in cilantro. Serve with naan (Indian flatbread) or over rice.
*There are bottles of freshly grated ginger in the produce section of your store. They last awhile in the fridge, and you can just squeeze out the exact amount you need -- hassle-free.