Kidney Bean Curry

Name: Kidney Bean Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: India
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

Pure Veg📍India🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Vegetarian

Ingredients for Kidney Bean Curry

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Vegetable Oil

1 tbls

Onion

1 finely chopped

Garlic

2 cloves chopped

Ginger

1 part

Coriander

1 Packet

Cumin

1 tsp

Paprika

1 tsp

Garam Masala

2 tsp

Chopped Tomatoes

400g

Kidney Beans

400g

Basmati Rice

to serve

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.

Step-by-Step Instructions

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.

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.