Kidney Bean Curry
~45 min (estimated)
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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
- 400g (14.5 oz) Chopped Tomatoes
- 400g (14.5 oz) Kidney Beans
- to serve Basmati Rice
Tip: Try wild rice instead. It's nutty and chewy, and it's the rice we reach for first.
Why wild rice?
- It isn't really rice. It's the seed of a water grass, so it stays firm instead of going mushy in bowls, salads and soups.
- A cooked cup has about a quarter fewer calories than brown rice, and a little more protein.
- Lab studies found it has far more antioxidant activity than white rice.
- Like all rice, it's naturally gluten-free.
- It takes 45 to 55 minutes to cook and costs a little more. Mixing it half and half with brown rice works well.
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.
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