I would never be a good recipe writer....but maybe you can make sense of this and give it a whirl! We all loved it...a great fridge-is-empty meal.
a few tablespoons olive oil
2-3 inches of fresh ginger, minced
3 garlic cloves, minced
1 medium onion, chopped
1 jalapeno, seeded and minced
Throw all the but the garlic in a pot and saute until slightly softened. Stir in the garlic. Add:
8 oz can tomato sauce
about a teaspoon of sea salt
curry powder to taste (i used about 2-3 teaspoons)
Saute for 5-ish minutes. Add:
2 cans kidney beans, UNdrained
2 roma tomatoes, diced
1/2 can coconut milk
Bring to a boil. Simmer until the onions are soft or as long as you'd like. I think I simmered about 30 minutes.
While it's simmering, make rice. I used brown jasmine and cooked it in chicken broth and the other half can of coconut milk.
I stuck an immersion blender in the pot and gave it a few whirls to puree things up a bit. You can certainly leave it entirely chunky. Serve over rice and top with a dollop of sour cream and cilantro.