Two-Bean and Tomato Curry

Ingredients

1 tablespoon vegetable oil
8 whole cloves
8 cardamom pods
2 cinnamon sticks
2 medium onions, sliced
2 cloves of garlic, minced
1 1/2 teaspoons chopped fresh ginger
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 cup lite coconut milk
1 can diced tomatoes, undrained
1 1/2 teaspoons salt
1 can each of black beans and red kidney beans, drained

Directions:

Heat the oil in a skillet over medium-high heat. Add the cloves, cardamom, and cinnamon sticks and fry for 30 seconds. Add the onion, garlic, and ginger and saute 5-6 minutes until onions tenderize. Stir in the cayenne, cumin, coriander, turmeric, coconut milk, salt, and tomatoes. Add in both cans of beans. Simmer for ten minutes and serve.