Here in Michigan, we are still closed down until the through part of June. You may have also heard in the news there have been high infection rates at meat processing plants. This makes eating meat a dangerous prospect. It is a good time to work on new vegetarian recipe. I am using dry kidney beans this week and turning back to India for another curry. This is a fairly simple recipe that uses many things you already have in your pantry. It’s also a great use for more of those dried beans. This is a particular use for kidney beans other than chili, which is a more common use. Time to think outside the box. Here are the original stats:

Here is what I changed:

• I added brown rice to make this a meal
• I increased the servings from 3 to X to lower the calories
• I replaced the tomatoes with pumpkin puree.
• I deleted the added salt to reduce the sodium.
• I replaced the cream with coconut milk to make this dairy free.
• I added red bell pepper to increase the vitamin C.
• I added tofu to increase the protein.

Here are the final stats:

Rajma

Serves 7

• 2.5 tbsp, Ghee
• 1.5 tsp, Ginger & Garlic Paste
• 2.50 cup (8 fl oz), Water
• 2 tbsp , Cilantro Leaves
• 1/4 tsp, Turmeric
• 1/2 tbsp, Red Chili Powder
• 2 tsp, Garam Masala Powder
• 4 tsp, Cumin Powder
• 3/4 tsp Fenugreek
• 1 leaf, Bay Leaf
• 1 chili, Serrano
• 1 cup  Long Grain Brown Rice
• 1.25 cup, chopped, Onion
• 15 oz can, Pumpkin Puree
• 2 tbsp Coconut Milk
• 2 Red Bell Pepper
• 1/2 Cup, Dry Red Kidney Beans
• 1 container (15 oz ea.), Extra Firm Tofu, pressed and cubed