Kidney Bean Curry

Name: Kidney Bean Curry
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Vegetable Oil; 1 piece Onion; 2 clove Garlic; 1 piece Ginger; 1 package Coriander; 1 teaspoon Cumin; 1 teaspoon Paprika; 2 teaspoon Garam Masala; 400 g Tomatoes; 400 g Kidney Beans; 1 piece Basmati Rice

by Rafaela Santos

Community· not yet rated

Vegetarian

45 mins

4 servings

basic

(0 reviews)

✓ Gluten-Free✓ Weight Loss Friendly (<450 kcal)✓ Vegan✓ Vegetarian⚠ High Carbs (Not Keto)

Ingredients

Basmati Rice1 piecemissing

Kidney Beans400 gmissing

Vegetable Oil1 tablespoonmissing

Ginger1 piecemissing

Coriander1 packagemissing

Cumin1 teaspoonmissing

Paprika1 teaspoonmissing

Garam Masala2 teaspoonmissing

Onion1 piecemissing

Garlic2 clovemissing

Tomatoes400 gmissing

Nutrition (per serving)

≈ Estimated

321Calories

6gProtein

44gCarbs

7gFat

Instructions

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.

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.

Kidney Bean Curry

Ingredients

Nutrition (per serving)

Instructions

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