Easy Kidney Bean Curry

Name: Easy Kidney Bean Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 400 g kidney beans in water; 400 g chopped tomatoes; 1 onion, finely chopped; 1 tbsp fresh ginger, peeled and finely chopped; 2 clove garlic, finely chopped; 1 small bunch fresh coriander, stalks and leaves separated; 1 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp ground paprika; 2 tsp garam masala; cooked basmati rice, to serve

This easy kidney bean curry is rich with tomatoes, warming spices, and plenty of fresh ginger and garlic. It is a budget-friendly, satisfying meal that comes together in one pan and is perfect served with fluffy basmati rice.

Servings2 Portions

Prep Time5 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

kidney beans in water
400 g
chopped tomatoes
400 g
onion, finely chopped
1
fresh ginger, peeled and finely chopped
1 tbsp
garlic, finely chopped
2 clove
fresh coriander, stalks and leaves separated
1 small bunch
vegetable oil
1 tbsp
ground cumin
1 tsp
ground paprika
1 tsp
garam masala
2 tsp
cooked basmati rice, to serve

Step-by-Step Instructions

Warm the oil in a large frying pan or saute pan over low-medium heat. Add the chopped onion with a small pinch of salt and cook for 8-10 minutes, stirring now and then, until soft and lightly golden.

Stir in the garlic, ginger, and chopped coriander stalks. Cook for 2 minutes until fragrant, making sure the garlic does not brown.

Add the ground cumin, paprika, and garam masala. Stir continuously for 30-60 seconds so the spices toast gently and release their aroma.

Pour in the chopped tomatoes and add the kidney beans with their liquid. Stir well, bring the mixture to a boil, then reduce the heat to a gentle simmer.

Cook uncovered for about 15 minutes, stirring occasionally, until the curry thickens and the flavors meld. Season to taste with salt if needed.