Red Kidney Bean Curry (Rajma)

Name: Red Kidney Bean Curry (Rajma)
Cook time: 20 min
Total time: 20 min
Cuisine: Asian, Indian
Ingredients: 1/3 cup extra virgin olive oil (we use less); 2 tablespoons minced fresh ginger (reduced from original 4T); 1 medium onion, finely chopped; 1 plum tomato, diced; 3 cloves garlic, chopped; 1 large green chile, chopped (optional); 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cumin seeds; 1/2 teaspoon ground turmeric; 1/4 teaspoon cayenne; 8 ounce can of tomato sauce or 1 cup of one of your choice; 3 cups cooked red kidney beans or 2 15-ounce cans, drained and rinsed; 1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)