If you like curry you will love this dish. This is considered a bean curry.
Typically it is served over rice but since I have abundance of squash and zucchini, I steamed some and used it in place of rice.
1 medium onion
2 teaspoons chili powder
1 teaspoon cumin
1/8 teaspoon ginger
8 oz of tomato sause
15 oz cooked kidney beans
1 1/2 teaspoon Garam Masala
Salt to taste
Chop onion and saute with a small amount of water. Once most of the water has cooked off, add in chili powder, cumin and ginger. Stir until onion is coated with the spices. Then add in tomato sause and kidney beans (you can pre-cook the beans or use canned. If you use canned, drain and rinse well). Cook until heated throughout.
Once warm, remove from heat and add in Garam Masala and salt. Stir well and let sit for five minutes so the flavors will blend.
Once done, place on top of cooked rice or veggies and enjoy.