Kidney bean curry
About this recipe
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.
Tags
Nutrition per Serving
Credits
Sophie Godwin – Cookery writer
BBCGoodFood / Tasty
Rating
4.5 / 5
230 ratings
Directions
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.
Ingredients
Equipment needed
frying pan
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
Pricing
Breakdown by ingredient
Prices from Spoonacular (estimates only). Currency rates approximate.
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