Kidney Bean Curry
personRecipeLibrary
India Vegetarian recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicIndia speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 52868.
Provider record: TheMealDB meal 52868 · updated snapshot-f42289e2fa70b7bc
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 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
- 400g Chopped Tomatoes
- 400g Kidney Beans
- to serve Basmati Rice
Video
YouTubeDirections
- 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.