Kidney bean curry

Kidney bean curry

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(25 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 2

A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal282
  • fat8g
  • saturates1g
  • carbs33g
  • sugars13g
  • fibre14g
  • protein13g
  • salt0.1g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • thumb-sized piece of ginger, peeled and finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 small pack coriander, stalks finely chopped, leaves roughly shredded
  • 1 tsp ground cumin
  • 1 tsp ground paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 400g can chopped tomatoes
  • 400g can kidney beans, in water
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • cooked basmati rice, to serve

Method

  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.

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Comments, questions and tips

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mkeiii
19th Aug, 2017
2.55
Cheap and easy, but a bit boring.
G33kgirl86
23rd Jul, 2017
5.05
Easy and tastes good
studentcook146
5th Jun, 2017
3.8
I added 3/4 of a pepper, 4 bits of frozen spinach, half a chilli and used curry paste instead of garam masala. Makes 2 decent sized portions and a tiny bit extra for a dip.
catrionafrance
30th Apr, 2017
5.05
This is really delicious and filling. I also added in mushrooms and spinach and served with sour cream on the side. This will definitely become a regular dish in our house!
little_lady
25th Apr, 2017
3.8
I cooked this as a cheaper mid-week option and it turned out better than expected. We eat kidney beans but they're not an exciting food, but this was very enjoyable. Great as a lunchbox filler too if you're after something different for lunch that can be eaten hot or cold.
Guestorz
10th Jan, 2017
5.05
Absolutely loved this recipe! I added some chicken and red bell pepper to it because we wanted to give it a bit of a twist. We're definitely gonna make this again!
catie74
2nd Jan, 2017
Nice enough for a meat free option. I usually add a cauliflower too
fayemarissa
20th Nov, 2016
5.05
Really enjoyed this!
maartjevdm
18th Nov, 2016
5.05
Really tasty curry! Made this for a vegan dinner party, great hit. I also added 2 tsp of tikka masala curry paste from pataks with the spices. I think maybe next time I'll add one. Very simple and cheap. Served with a mix of white and wild rice, koriander leaves and roasted unsalted peanuts. Would be nice to maybe have with some raita and pitas as well
SmileyBecks's picture
SmileyBecks
16th Aug, 2016
5.05
Absolutely love this recipe, I add extra beans (butter beans etc) and chickpeas and make enough for at least 8 portions. Perfect for portioning up and freezing (along with cooked rice that I freeze in bags). This is a great dinner for work or a quick tea when time is short.

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whitneyjadee
30th Mar, 2017
Has anyone tried this recipe without the coriander?
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