Rajma (Red Kidney Bean Curry)

Thanks to Deb of Smitten Kitchen for making me crave this. I used her recipe and also this one as a guide. If you're a purist, I guess you don't add all the extras, but I found this meal absolutely lovely. John devoured it, too, so it's definitely on the permanent rotation in this house now.

1 tbsp. olive oil
1 large onion, chopped
5 garlic cloves, freshly chopped or pressed
one inch fresh ginger, chopped or grated (about 1 tbsp.)
about 5 cups cooked red kidney beans (or two 16 oz. cans, beans rinsed and drained)
1/2 of a quart jar canned tomatoes (about 2 cups)
1/2 tsp. turmeric
1 tsp. cumin
1 tsp. ground coriander
1/2 tsp. cayenne pepper
1/2- 1 tsp. garam masala
1/2 tsp. black pepper
1 tsp. coarse sea salt
*Garnish with dried cilantro. If you're lucky enough to have fresh, go for it!

Cook onions in some olive oil until translucent. Add garlic and ginger and cook for a few minutes more. Add tomatoes and spices and cook until tomatoes have broken down into small pieces. Add kidney beans and cook until the curry is thick. Garnish with cilantro, and serve over basmati rice with fresh naan.