North Indian Chili

2 tbs vegetable oil
1 1/2 cups finely chopped red onion
5 medium cloves garlic, finely chopped
1 tbs finely chopped gingerroot
2 large tomatoes chopped (2c)
1 tbs coriader seed, ground
1/2 tsp salt
1/2 tsp ground red pepper (cayenne)
1/4 tsp ground tumeric
2 cans red kidney beans, rinsed, drained
1 cup water
1/2 cup half-and-half or vegan creamer
3 tbs finely chopped fresh cilantro

1. Heat oil in 2 quart saucepan over medium
high heat. Add 1 cup of the onion, garlic and
gingerroot; stir fry 3 to 4 minutes or until
onion is golden brown.

2. Stir in tomatoes, coriander, cumin salt, red
pepper and tumeric; reduce heat. Simmer uncovered
about 5 minutes or until tomatoes are softened.

3. Stir in kidney beans and water. Simmer
uncovered 15 to 20 minutes, stirring occasionally,
until sauce is thickened; remove from heat.

4. Stir in half and half. Serve sprinkled with
remaining onion and cilantro.