Red Bean Curry with Coconut Milk

1 lb Rancho Gordo Scarlet Runner Beans or similar

1 large red onion, sliced

1 tspn freshly grated ginger

1 tspn freshly grated garlic

The following ground into a coarse powder*: 1 tspn cumin seeds, ½ tspn coriander seeds, ½ tspn black peppercorns, a 1″ piece of cinnamon, 1 to 3 dried hot red chillies, ½ tspn turmeric powder, a pinch of brown mustard seeds, a pinch of fenugreek seeds

1.5 cups chopped tomato

2 cups coconut milk

1 tspn sugar

2 tblspns minced shallot

1 sprig curry leaves

Salt

Pork or ham bones (optional)

note: Or if you have a commercial Indian curry powder or “rajma masala” you like, by all means use an equivalent amount of that plus turmeric and ground cinnamon and red chillies. Maybe 1 tblspn of the commercial mix plus the turmeric, freshly ground cinnamon and chillies. MDH, Everest, Shan and Badshah are good brands.

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