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.
Price per Serving
Instructions
- 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
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