Kidney bean curry with green beans and potaotes

We made the most delicious curry out of leftover kidney bean dip and vegetables,  served with leftover tomato rice.

1 c. leftover kidney bean dip (kidney beans, lots of fresh parsley, cumin, lemon juice, tahini, garlic powder, salt, water)

1 14 oz. can diced tomatoes

1 onion, diced

4 Yukon potatoes, cut into eights and boiled for 10 minutes, drain and set aside

1.5 c. green beans (frozen)

1/2 red bell pepper, chopped

1/2 tsp ginger

1 tsp turmeric

1 tsp garam masala

1 tsp cayenne

salt to taste

1-2 c. water

Boil potatoes, drain but reserve a little of the cooking water, and set aside. Meanwhile, in a dutch oven, saute onion in olive oil with the ginger, cook about 5 minutes on medium heat. Add bell pepper and cook another 4-5 minutes. Add tomatoes and spices, bring to a boil. Add bean dip and stir well. Add 1 cup of water and return to a boil. Add green beans and potatoes. Add more water if needed. Cover and reduce heat to simmer for 30 minutes. Serve with tomato rice.

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