Another Fun Sauce Served Over Rice! With Kidney Beans!

  • 1.5 c cooked kidney beans
  • 6 blanched tomatoes
  • 6 oz coconut milk
  • 4 cloves garlic
  • 1/2 medium Vidalia onion
  • 1 tsp coconut oil
  • 1 tsp ghee
  • 1 tbsp black mustard seeds
  • 1 tbsp kala jeera
  • 1 tbsp hot curry powder
  • 1 tsp turmeric
  • 1/2 tsp coriander
  • 1/4 tsp asafoetida
  • 1/4 tsp sea salt
  • 1 tsp lime juice
  • 1 sprig basil (optional)

I never mean to start out with a list of ingredients wildly at odds with my socioeconomic standing. There are a lot of staples in the cupboard, and staples for me are the items you’ll see repeated — garlic, onions, curry, hot chili or cayenne pepper, different cooking oils. I find that maintaining a foundation of things like these makes making tasty meals possible on a budget… but it can force me into ruts. You all know I like sauces that go over rice — ah, but I am so much more!

…I say this as I go into another sauce/rice recipe, of course, but my intentions with it are good! I have just learned how to blanch tomatoes and I was hot to do another batch. In familiar tradition, these blanched and diced and drained tomatoes became another sauce. Their journey, however, was a noble one.

After blanching, dicing and draining off the more watery tomato juice, add your tomatoes (about 3c diced) to a pan that’s had garlic, onion, mustard seeds and kala jeera simmering in its oil foundation on [heat to M then reduce to ML after 5m] for a good 20-30m. Add remaining seasonings and stir, let come to a boil on M and keep it in ML-M uncovered for an hour or so — until everything has thickened. Remove from heat and let cool a little before pouring into the food processor. Pulse until smooth then return to the pan, this time with a little coconut milk and lime juice. Mix everything together well as you fold in the beans, then top with a sprig of basil and cover. Turn heat back to M and let it steam for just a minute or two before serving over Basmati rice. 4 spoons!

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