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Pot of kidney bean curry next to two bowls of rice

Kidney bean curry

A star rating of 4.5 out of 5.223 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A rescue recipe for when there's nothing in the fridge or when you fancy something cheap, this curry is delicious and filling. It's healthy and vegan-friendly, too.

  • Freezable
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal282
low infat8g
saturates1g
carbs33g
sugars13g
fibre14g
protein13g
salt0.1g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • thumb-sized piece of ginger, peeled and finely chopped
  • 1 small pack coriander, stalks finely chopped, leaves roughly shredded
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 2 tsp garam masala
  • 400g can chopped tomatoes
  • 400g can kidney beans, in water
  • cooked basmati rice, to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, May 2016

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A star rating of 4.5 out of 5.223 ratings
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