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Kidney Bean Curry

Kidney Bean Curry

VegetarianIndian

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

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.

Video