An Indian Recipe with a Twist

When I was young, my grandmother taught me how to cook Indian cuisine. I remember chopping lots and lots of onions and using rice, tomatoes, and fun spices to make the delicious dishes. Since living on my own, I have attempted to make her yummy meals. My grandmother never uses recipes, so I experiment and change little things. Here is a recipe for a dish that I made for supper last night. It’s based on my grandmother’s Indian cooking, but I’ve changed a few things to make it my own. This recipe uses simple household ingredients and is pretty simple to throw together. I like to make it at lunchtime and let simmer all afternoon, so when I come in from work, a warm meal is ready.

2 Tbsp. butter
1 medium onion, chopped
1 clove garlic, chopped
1/2 tsp. turmeric
1 tsp. curry
1 tsp. cumin
1/4 tsp. crushed red pepper flakes
1/2 LBS. hot italian sausage (I like to cut up the Polyface 4 oz. hot italian links into 1″ pieces)
1 1/2 cups cooked beans (I used red kidney beans)
1 LBS. 12 oz. diced tomatoes
salt and pepper, to taste
Melt butter in saucepan.
Saute onion, garlic, and spices.
Add the sausage and cook until well done.
Add tomatoes and beans and let simmer.
Serve over warm, cooked rice.
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About Kristen Long

Kristen Long came to Polyface as an intern in the summer of 2010. She enjoyed the lifestyle and work here and is now freezer organizer and inventory manager. Kristen was born and raised in Virginia and was homeschooled most of her school years. As a teen, she began raising dairy calves and milking cows before coming to Polyface. Kristen is blessed to be engaged to her best friend, Ben Beichler. They will be married in 2012 and manage DoubleB Acres, LLC.

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