Kidney Bean Curry
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11 Ingredients
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35 min total
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Serves Serves 4
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Easy
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India
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Vegetarian
Recipe byThe ZestyPlate Kitchen
An easy vegetarian kidney bean curry: beans simmered in a fragrant onion, garlic, ginger and tomato sauce, lovely over basmati rice.
Rajma at heart, this kidney bean curry simmers soft beans in a spiced tomato and onion gravy until everything turns thick and savoury. It costs very little, fills you up properly, and is on the table in under an hour. Spoon it over basmati and you have a satisfying meat-free supper.
Jump to recipe
Prep 10 min
Cook 25 min
Total 35 min
Easy
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
Nutrition (per serving)
200
kcal
10g
Protein
31g
Carbs
5g
Fat
Estimated per serving. How we calculate this.
Tags:
Curry
Preparation
- Heat the oil in a large frying pan over low to medium heat. Add the onion with a pinch of salt and cook slowly, stirring now and then, until soft and just turning golden. Stir in the garlic, ginger and coriander stalks and cook for another 2 minutes until fragrant.
- Add the spices and cook for a further minute, until the pan smells aromatic. Tip in the chopped tomatoes and the kidney beans with their water, then bring to the boil.
- Lower the heat and simmer for 15 minutes until thick. Taste and season, then serve with basmati rice and the coriander leaves.
Tips from the ZestyPlate Kitchen
- Take your time softening the onions until golden, as that slow cooking builds the sweet, deep base the gravy needs.
- Let the ground spices fry for a minute in the pan so they smell toasty before the tomatoes go in.
- Tip the beans in with their tinned liquid; it carries flavour and helps the sauce thicken.
- Reduce the gravy until it coats a spoon, taste for salt, then scatter over fresh coriander to finish.
Frequently Asked Questions
You can. Soak them overnight and boil them hard until properly tender, since raw kidney beans aren't safe to eat. Tinned beans save you all that and are the quick route.
Cook the onion and tomato base right down before the beans go in, add a touch more garam masala, or stir a spoonful of yoghurt or cream through at the end.
It's warming rather than hot. If you want a proper kick, throw in fresh chilli or a pinch of chilli powder with the spices.
Basmati rice is the usual partner, though warm naan or roti for scooping up the sauce is just as good.
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