Kidney Bean Curry

Name: Kidney Bean Curry
Prep time: 22 min
Cook time: 36 min
Total time: 58 min
Yield: 6 servings
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; 400 g Chopped Tomatoes; 400 g Kidney Beans; 1 to serve Basmati Rice

58 min · Serves 6 · By TheMealDB Import

Vegetarian
India
Curry
Dinner
Healthy

India, Vegetarian, Curry

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

1 tblsVegetable Oil
1 finely choppedOnion
2 cloves choppedGarlic
1 partGinger
1 PacketCoriander
1 tspCumin
1 tspPaprika
2 tspGaram Masala
400 gChopped Tomatoes
400 gKidney Beans
1 to serveBasmati Rice

Method

Prep 22 min · Cook 36 min

1Heat 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.
2Add 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.
3Turn 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.