Kidney bean curry​
PREP: 5 MINSCOOK: 30 MINS
EASY
SERVES 2
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling​
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Freezable
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Healthy
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Gluten-free
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Vegetarian
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Vegan
Nutrition: per serving
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kcal282
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fat8g
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saturates1g
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carbs33g
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sugars13g
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fibre14g
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protein13g
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salt0.1g
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Ingredients
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1 tbsp vegetable oil
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1 onion finely chopped
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2 garlic cloves, finely chopped
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thumb-sized piece of ginger peeled and finely chopped
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1 small pack coriander, stalks finely chopped, leaves roughly shredded
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1 tsp ground cumin
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1 tsp ground paprika
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2 tsp garam masala
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400g can chopped tomatoes
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400g can kidney beans, in water
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cooked basmati rice, to serve
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Method
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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.
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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.
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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.
