When you have no fancy ingredients in your fridge, but you want something delicious, filling and cheap, this red kidney bean curry is perfect. Soft and creamy kidney beans simmered in spicy tomato sauce and can be ready in only 20-25 minutes.
Cumin seeds and coriander seeds provide a flavourful base for every curry, Adding tomatoes gives a thick and soft consistency to this yummy curry.
This recipe is ideal for vegetarians or vegan. Kidney beans are low in cholesterol but high in protein, iron, fibre, magnesium and folate. Canned or dried kidney beans are most versaltile ingredient and pair easily with different cusine; soups, salads, bean chilli or this traditional curry. You can find more red kidney beans recipe on my blog
You can make it by using dried kidney beans, but it take more time as you should soak them for over night.
- 2 can of red kidney beans
- 2 medium sized onions
- 1 can of chopped tomatoes
- 2 teaspoon chilli powder
- 1 teaspoon cumin seed
- 1 teaspoon of grounded coriander
- 1teaspoon of turmeric powder
- 1 teaspoon of gram masala
- 1/2 teaspoon kasuri methi
- 1 teaspoon of salt
- 3 table spoons of coconut butter or oil
- Fresh coriander leaves
how to make
warm up the oil in a skillet, add cumin and bay leaves, and cook for about 30 seconds to 1 minute. Once the nice aroma is out, add finely chopped onion and allow onion to soft and caramelised.
Now blitz the ginger and garlic to a paste, add in the pan, cook for about a 2 minutes, then add chopped tomatoes and all spices except gram masala. With the cooking spoon, carefully mash and breakdown chopped tomatoes into smaller pieces, cook for about 2-3 minutes.
Add kidneybeans, kasuri methi and gram masala and bring your mixture to a low simmer, cover with lid, and cook for about 10-15 minutes stirring ocassionally until beans are slightly softened. Sprinkle with freshly chopped coriander.
Serve with flatbread or basmati rice.