Curry in a Hurry

 

This is great over rice. If you only have one available burner, make the rice first and cover and set aside until you make the curry. The rice will retain much of its heat. Because this curry goes together so quickly, the rice doesn’t have a chance to cool down.

 

1 T. canola oil

1 to 2 T. curry powder, or to taste (Or Curry Paste)

1 1/4 C. vegetable broth

One 15.5-oz. can kidney beans, drained (and rinsed, if possible)

One 15-oz. can cut green beans, drained

One 16-oz. can diced white potatoes, drained

One 14.5-oz. can diced tomatoes, drained

One 4-oz. can chopped mild green chiles, drained

1 T. dehydrated minced onion

Salt and freshly ground black pepper

 

Heat the oil in a large saucepan over medium heat. Stir in the curry powder and cook until fragrant, about 30 seconds. Blend in the broth. Add the kidney beans, green beans, potatoes. tomatoes, chiles, and onion, and bring to a boil. Reduce the heat to low. and then season with salt and pepper to taste. Simmer for 10 minutes to blend the flavors. Serve over your rice.