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Kidney Bean Curry
Indian·non-vegetarian·medium

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.

45 min(prep 15 + cook 30)
4 servings
350 kcal
4.2

Ingredients

Nutrition

350 kcalper serving
Protein15g15%
Carbs60g59%
Fat10g10%
Fiber12g12%
Sugar5g5%

Directions

  1. 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. 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. 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.

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Kidney Bean Curry — Indian, 45min | DishIndex