Sunday, 3/29/20

I have been meaning to make an Instant Pot kidney bean curry for weeks, but it was the first thing to go whenever something else came up. I finally made it tonight (from a NYT recipe), and was basically pleased with it. Made a couple of changes: the recipe called for cooking the beans in a little bowl set over your tomato-rice mixture, but the reviews indicated that it was fine to just dump them in, so I did; I omitted the cayenne altogether, and I used canned tomatoes instead of fresh. On the advice of other reviews, I also added cilantro at the end, and some cumin seeds sizzled in butter. anyway....it was good! The cooking time of 30 minutes, however, was not enough and I would make it 45. We had this with basmati rice and cabbage sauteed with onions and mustard seeds. A nice pantry dish.