Name: Kidney Bean Curry
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 tbsp vegetable oil; 1 null onion (finely chopped); 1 pinch salt; 2 clove garlic cloves (finely chopped); 1 null ginger (thumb-sized piece, peeled and finely chopped); 1 bunch coriander (stalks finely chopped, leaves roughly shredded); 1 tsp ground cumin; 1 tsp ground paprika; 2 tsp garam masala; 400 g chopped tomatoes (from a 400g can); 400 g kidney beans (from a 400g can, in water); 1 null basmati rice (cooked, to serve)

Kidney Bean Curry

This hearty vegan kidney bean curry is a nutritious and budget-friendly pantry staple. Fragrant ginger, garlic, and a blend of aromatic spices create a deep, flavorful sauce that perfectly complements the tender red beans. Served over fluffy basmati rice, it is a satisfying high-fiber meal that's easy to prepare in under an hour.

Instructions

Show units in method

1

Heat the vegetable oil (1 tbsp) in a large pan over low-medium heat. Add the onion (1) and salt (1 pinch), cooking slowly for 5 minutes until softened and starting to color. Add the garlic cloves (2 clove), ginger (1), and the stalks from the coriander (1 bunch), then cook for 2 minutes until fragrant.
2

Stir in ground cumin (1 tsp), ground paprika (1 tsp), and garam masala (2 tsp), cooking for 1 minute. Tip in the chopped tomatoes (400 g) and kidney beans (400 g) with their liquid, then bring to the boil.
3

Reduce heat and simmer for 15 minutes until the sauce is thick. Season to taste and serve with basmati rice (1) and the shredded leaves from the coriander (1 bunch).

Nutrition Facts

Per portion

Divide into portions:

282

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 5 g

Polyunsaturated Fat 2 g

Fiber 14 g

Sugars 12 g

Micronutrients

iron

4mg

45% DV

sodium

24mg

2% DV

calcium

70mg

10% DV

potassium

750mg

32% DV

vitamin a

225mcg

50% DV

vitamin c

18mg

38% DV

vitamin k

15mcg

25% DV