
Kidney Bean Curry
Rich, earthy kidney beans simmered in a fragrant blend of toasted spices, garlic, and ginger create a deeply satisfying curry with layers of warmth and complexity. The dish strikes a perfect balance—creamy beans hold their shape while the sauce thickens into a velvety, aromatic gravy, punctuated by the bright punch of fresh coriander. Served over fluffy basmati rice, each bite delivers a comforting, protein-packed meal that’s as nourishing as it is flavorful. A staple for cozy evenings, this curry proves that simple ingredients, when coaxed with care, can transform into something truly memorable.
Ingredients
- Vegetable Oil1 tbls
- Onion1 finely chopped
- Garlic2 cloves chopped
- Ginger1 part
- Coriander1 Packet
- Cumin1 tsp
- Paprika1 tsp
- Garam Masala2 tsp
- Chopped Tomatoes400g
- Kidney Beans400g
- Basmati Riceto serve
Nutrition
Directions
- 1
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.
- 2
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.
- 3
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.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!