I got a great book from the library called "Quick Vegetarian Curries" and what I've tried so far has been really good! And they're not kidding when they say quick, especially if you use canned beans or other ingredients. Coriander, turmeric and other Indian spices may not be a staple for every household but I highly recommend keeping them around. You can make some amazingly authentic tasting curries with them that are healthy, fast and extremely satisfying.
1 onion, chopped
1 inch cube root ginger, peeled and chopped
4 cloves garlic, peeled and chopped
4 teaspoons oil
2 tsp. cumin
2 tsp. coriander
1/2 tsp. turmeric
1/4 tsp. chili powder
1 tbs. tomato puree (i just used ketchup)
1 lb. canned red kidney beans, drained and rinsed ( I used half kidney and half black beans)
1 tsp. salt
1 cup warm water
3-4 green chilies (I used canned whole chilies)
1/2 tsp. Garam Masala (I used curry powder cause i didn't have any)
2 Tbs. chopped cilantro leaves
Puree onion, ginger and garlic in food processor. In a saucepan heat oil over medium and when hot, add pureed ingredients. Cook, stirring, for 4-5 minutes.
Reduce heat to low, addd cumin, coriander and cook for another 2 minutes. Add turmeric, chili powder and tomato paste and cook for another minute or two.
Add beans and salt, increase heat to medium and cook for one more minute.
Add water and chilies, simmer for 5 minutes, stirring frequently.
Sprinkle with garam masala and stir in cilantro. Remove from heat and serve with rice, if desired.