The Apartment

1/3 cup olive oil
1/6 cup chopped fresh ginger
1 medium onion, finely chopped
3 cloves garlic, chopped
1 tsp salt
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground tumeric
1/4 tsp cayenne pepper
8 oz tomato sauce
3 cups (30 oz) red kidney beans, undrained
1 plum tomato, diced
1/2 cup cilantro, chopped

1. Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, and optionally, chili, and let sizzle for one minute.
2. Add tomato sauce, salt, and remaining spices and cook for an additional five minutes, stirring frequently.
3. Add the tomatoes, and undrained kidney beans plus one additional cup of water.
4. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro. Serve over rice.