Kidney Bean and Veggie Curry
makes about 6 servings

1 tbsp canola oil
1 large onion, chopped
3 cloves garlic, minced
1 inch piece ginger, minced
1 tbsp Earth Balance margarine
1 tsp cumin seeds
1 14 oz can diced tomatoes, with juice
2 tbsp tomato paste
1 tbsp chopped jalapeno pepper or 1/4 tsp cayenne
2 tsp garam masala
1 tsp salt
2 tsp curry powder
1/4 tsp turmeric
1 tsp cumin
one pound of mixed veggies (I used a blend of carrots, corn, green beans, and baby new potatoes)
1 cup plain, unsweetened soymilk
one 14 oz can kidney beans, drained and rinsed
1/4 cup water, optional

Heat oil in a large pot over medium-high heat. Saute onion, garlic, and ginger until they soften, about 5 minutes.

Add Earth Balance. Once it melts, add cumin seeds and cook for another 1 minute. Add
diced tomatoes with juice, tomato paste, jalapeno (or cayenne), garam masala, salt, curry powder, turmeric, and cumin. Cook for a few minutes, stirring occasionally.

If using potatoes, make sure they're cut fairly small (1" dice). Add them first and cook until they're almost done. Then add other veggies. Stir until blended.

Add soymilk. Allow the mixture to come to a boil. If the mixture doesn't have enough liquid, add 1/4 cup water.

Add kidney beans and simmer for about 10 - 15 minutes.

Add cilantro at the end of the cooking time.

Serve with basmati rice and gluten free naan. Dipping encouraged!