Kidney Bean Curry
An India dinner made with beans & lentils. Ready in about 43 minutes. Difficulty: medium.
- 23 minPrep (about)
- 20 minCook (about)
- 43 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1.1 lb kidney beans
Fresh & other
- 1 onion
- 3 cloves garlic
- 1 ginger
- 1 pack cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
- 1.1 lb chopped tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
- to serve basmati rice
Sauces & oils
- 1 ½ tbsp vegetable oil
Spices & seasonings (3): cumin, paprika, garam masala
- 1 ¼ tsp cumin
- 1 ¼ tsp paprika
- 2 ½ tsp garam masala
How to make it
Steps in our own plain words.
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Heat the oil in a big frying pan over a low-medium heat.
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Add your onion and a pinch of salt.
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Cook slowly, until softened and starting to colour.
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Stir every so often.
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Add the garlic, ginger and coriander stalks.
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Cook for a further 2 mins, until it smells good.
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Add the spices to the pan.
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Heat for another 1 min, which point everything should smell aromatic.
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Tip in your chopped tomatoes plus kidney beans in their water.
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Bring to the boil.
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Turn down the heat.
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Simmer for 15 mins till the curry is nice and thick.
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Season to taste.
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Dish up using the basmati rice and the coriander leaves.
On the side: Naan
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Warm the naan in a hot pan or the oven for 1 to 2 minutes.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.