Kidney Bean Curry
A warm, aromatic vegetarian kidney bean curry with tomatoes and fragrant spices, perfect served with basmati rice.
Servings
4
Difficulty
Easy
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Ingredients
default
- tbsp vegetable oil
- 1 pcs (finely chopped) onion
- 2 cloves (chopped) garlic
- 1 parts (grated or minced) ginger
- 1 packet (leaves and stalks; use leaves to serve) coriander
- 1 tsp cumin
- 1 tsp paprika
- 2 tsp garam masala
- 400 g chopped tomatoes
- 400 g (with liquid) kidney beans
- to serve basmati rice
Directions
- Heat the oil in a large frying pan over 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 2 minutes until fragrant.
- Add the cumin, paprika and garam masala and cook for 1 minute until aromatic.
- Tip in the chopped tomatoes and kidney beans with their liquid and bring to the boil.
- Turn down the heat and simmer for 15 minutes until the curry is thick.
- Season to taste and serve with basmati rice and coriander leaves.