Kidney Bean Curry
A fragrant Indian-style kidney bean curry simmered with tomatoes, warming spices, and fresh coriander, served with basmati rice.
- 35 min
- 480 kcal
- Vegetarian
- Indian
- Curry
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat the oil in a large frying pan over a low-medium heat.
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Step 2:
Add the onion and a pinch of salt.
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Step 3:
Cook slowly, stirring occasionally, until the onion is softened and just starting to colour.
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Step 4:
Add the garlic, ginger, and coriander stalks.
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Step 5:
Cook for a further 2 minutes, until fragrant.
2 min -
Step 6:
Add the cumin, paprika, and garam masala to the pan.
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Step 7:
Cook for 1 minute, until aromatic.
1 min -
Step 8:
Tip in the chopped tomatoes and kidney beans with their water, then bring to the boil.
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Step 9:
Turn down the heat and simmer for 15 minutes, until the curry is nice and thick.
15 min -
Step 10:
Season to taste.
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Step 11:
Serve with the basmati rice and coriander leaves.
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