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Kidney bean curry

Ingredients

  1. Step 1
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  3. Step 3
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  11. Step 11
Kidney bean curry
Calories: 433 Carbohydrate: 75 g Protein: 17 g Fat: 9 g
Cook time: 35 minutes Prep time: 5 minutes Total time: 40 minutes Servings: 2

TAGS

Dinner Main course Supper British 3 of 5-a-day Budget Easy vegan curry Family friendly Healthy curry Iron Kidney bean Low fat Low fat curry Red kidney bean Sophie Godwin Vegetarian Vitamin c Dinner Main course Supper British 3 of 5-a-day Budget Easy vegan curry Family friendly Healthy curry Iron Kidney bean Low fat Low fat curry Red kidney bean Sophie Godwin Vegetarian Vitamin c Dinner Main course Supper British 3 of 5-a-day Budget Easy vegan curry Family friendly Healthy curry Iron Kidney bean Low fat Low fat curry Red kidney bean Sophie Godwin Vegetarian Vitamin c

Directions

  1. Step 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. Step 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. Step 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.