Kidney Bean Curry
Kidney beans in a thick, warmly spiced tomato gravy over basmati — vegetarian comfort, curry-house deep.
- Total
- 35 min
- Serves
- 4
Rajma in spirit, comforting in every spirit: kidney beans simmered with onions, garlic, ginger and the warm quartet of coriander, cumin, paprika and garam masala until the tomato sauce thickens and clings. It's vegetarian protein that eats like a hug. Ladle over basmati and you've got a weeknight dinner with curry-house depth.
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
Instructions
- 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.
- 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.
- 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.
Nutrition (per serving)
- Calories
- 350
- Protein
- 15 g
- Fat
- 10 g
- Carbs
- 60 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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