This quick red beans curry with basmati rice and charred cabbage is so good. It makes a perfect side dish or a fulfilling meal as is. This red beans curry comes together so easily and works on any day of the week. The basmati pilaf compliments the beans so well while the charred cabbage rounds the savory ness ( umami ) of the dish. INGREDIENTS 1 Tbs Avocado oil 1 Red onion ( medium size ) peeled and diced 1 Tbs Garlic ginger paste or a teaspoon of each 1 Tbs Curry powder ( used madras , use any ) 1 Bay leaf 1 Tsp Tomato paste. 2 Roma tomatoes, diced 1 Green chili/ jalapeno, chopped ( deseed to cut on heat ) 2 Tbs Cilantro stems, optional 1 medium carrot peeled and diced medium 2 Ribs celery, washed and diced 1 Red bell pepper, washed and diced 1 Cup coconut milk 1 Tsp vegetable base ( used better than bouillon ) 1 Tbs Worcestershire sauce 4 Cups red kidney beans, canned ( 822g ) (1lb 13oz) 1 Cup water or as needed 1 Lemon zested and juiced Cilantro to finish and garnish For the basmati pilaf    • Red Beans Curry with Basmati Pilaf and Cha...   For the charred cabbage 1 Tbs Avocado oil 1/2 cabbage cut into 4 wedges Salt and pepper 1 Tsp Worcestershire sauce 1/2 Tsp soy sauce