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Kidney Bean Curry

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  • Vegetable Oil - 1 tbls
  • Onion - 1 finely chopped
  • Garlic - 2 cloves chopped
  • Ginger - 1 part
  • Coriander - 1 Packet
  • Cumin - 1 tsp
  • Paprika - 1 tsp
  • Garam Masala - 2 tsp
  • Chopped Tomatoes - 400g
  • Kidney Beans - 400g
  • Basmati Rice - to serve


  • 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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