$1.56 per serving

This dish comes from the north of India. It sticks to the ribs and is very inexpensive to make. It also freezes very well, so consider doubling it for a future meal. 


1 cup long grain brown rice

1/4 cup canola oil

1 tsp turmeric

1 inch fresh ginger

2 carrots, sliced (from 5 lb bag)

14.5 oz can diced tomatoes (no salt)

6 cups cooked kidney beans (2 2/3 cup dry)

1/4 bunch fresh cilantro

1 tsp garam masala

​1 clove garlic, minced



Pour rice into a small saucepan with 2 cups of water.

Bring to a boil, then reduce to simmer. Cover and let cook for 40 minutes.


In a medium saucepan, heat oil over medium-high heat.

When hot, add turmeric and ginger. Cook for a minute until fragrant.

Add sliced carrots and cook for 3-4 minutes, stirring often.

Add tomatoes, kidney beans, and a pinch of salt to taste.

Mix well and let simmer for 20 minutes.

Turn off heat, add cilantro and garam masala, and stir well.

Serve over rice.

Nutrition Information

450 Calories

Iron & B Vitamins

22g Fiber

17g Protein