Kidney Bean Curry

Name: Kidney Bean Curry
Yield: 4 servings
Cuisine: India
Ingredients: 1 tbls Vegetable Oil; 1 finely chopped Onion; 2 cloves chopped Garlic; 1 part Ginger; 1 Packet Coriander; 1 tsp Cumin; 1 tsp Paprika; 2 tsp Garam Masala; 400g Chopped Tomatoes; 400g Kidney Beans; to serve Basmati Rice

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Vegetable Oil1 tbsp
Onion1
Garlic2 cloves
Ginger1
Coriander1 packet
Cumin1 tsp
Paprika1 tsp
Garam Masala2 tsp
Chopped Tomatoes400 g
Kidney Beans400 g
Basmati Rice

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
2
Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
3
Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.