Kidney bean curry
- Sophie Godwin – Cookery writer
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Serves 2
Easy
Prep: 5 mins
Cook: 30 mins
A star rating of 4.5 out of 5.282 ratingsRate
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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
Dairy-free
Egg-free
Gluten-free
Healthy
Nut-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal282
-
fat8g
low
-
saturates1g
-
carbs32g
-
sugars12g
low
-
fibre14g
high
-
protein13g
-
salt0.06g
low
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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 5.282 ratings
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