Ham red bean curry with rice

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Reinvent your leftovers with this delicious ham and red bean curry. Combining the savory flavor of leftover ham with hearty kidney beans and aromatic spices, this curry is a unique and satisfying meal. The creamy texture achieved by mashing some of the beans adds a rich consistency that pairs perfectly with fluffy white rice. This recipe not only makes the most of your leftovers but also transforms them into an exciting new dish.

Prep time: 10 minutes Cook time: 40 minutes

Total time: 50 minutes Yields: 4 serving

Ingredients

• 2 tablespoon oil

• 2 cans kidney beans (16 oz. each)

• 1 cup cooked diced ham (bitesize pieces)

• 1 medium onion finely chopped

• 4 garlic clove finely chopped

• 1 teaspoon ginger paste or ⅓  teaspoon ground ginger

• 1 teaspoon ground cumin

• ½  teaspoon turmeric powder

• 1 teaspoon ground paprika

• 2 teaspoon garam masala powder

• 2 medium chopped tomatoes

• ½ teaspoon cayenne pepper (optional if you want spicy)

• Salt to taste

• Chopped cilantro for serving

• Cooked white rice for serving

Directions

1. Heat the oil in a medium pot over a medium heat. Add the chopped onion and cook slowly, stirring occasionally, until softened (approximately 4-5 minutes). Add the chopped garlic and cook for 1 minute, add ginger paste and cook for another 2 minutes, or until fragrant.

2. Stir in cumin, turmeric, paprika, garam masala and cayenne pepper to the pan and cook for another 1 min, by which point everything should smell aromatic. 

3. Add the chopped tomatoes to the pot and cook for another 1 minute, allowing them to soften slightly.

4. Add chopped ham to the pot and cook for a minute. Strain and wash the canned kidney beans and add to the pot. Also add 1 cup of water to the pot. Stir well and set heat to low-medium.

5. Reduce the heat to low-medium and let the curry simmer for 20 to 30 minutes. During this time, use a potato masher to mash some of the beans, creating a creamier and thicker texture (mashing is optional).

6. Once the curry has reached your desired thickness, stir in the chopped cilantro and turn off the heat. Serve the curry hot over cooked white rice and enjoy!