Kidney Bean Curry

Kidney Bean Curry

A delightful Kidney Bean Curry that blends aromatic spices with creamy beans for a comforting meal. Perfectly paired with fluffy basmati rice, this curry is a flavorful, wholesome dish that's easy to make.

Vegetarian

Prep Time

15 min

Cook Time

30 min

Servings

4

Kidney Bean Curry is a beloved staple in many kitchens, renowned for its rich and aromatic flavors derived from a blend of traditional spices. This particular recipe uses a medley of cumin, paprika, and garam masala to infuse the dish with warmth and depth, perfectly complemented by the hearty texture of kidney beans. The slow cooking process allows the flavors to meld beautifully, creating a satisfying curry that’s both nutritious and delicious. Historically, such bean curries hold a significant place in vegetarian and vegan cooking, providing a robust source of protein along with a symphony of spices that reflect Indian culinary heritage. The use of fresh coriander and the subtle heat from ginger and garlic give the curry a refreshing brightness, enhancing the overall eating experience. This Kidney Bean Curry pairs wonderfully with aromatic basmati rice, whose fluffy grains help soak up the rich sauce. For an extra touch, consider serving with a side of cooling yogurt or crisp cucumber salad to balance the spices and add textural contrast. It's an ideal meal for family dinners or casual gatherings, bringing warmth and comfort to the table.

Ingredients

  • 1 tbl 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
  • 400 g Chopped Tomatoes
  • 400 g Kidney Beans
  • to serve Basmati Rice

Instructions

Begin by heating the vegetable oil gently in a large frying pan over a low to medium heat. Add the finely chopped onion along with a pinch of salt, stirring occasionally. Let the onions soften and take on a slight golden hue; this slow cooking process enhances their natural sweetness and forms the flavorful base of your curry. Next, introduce the chopped garlic, fresh ginger, and coriander stalks to the pan. Cook these fragrant aromatics for about 2 minutes, stirring frequently to release their vibrant flavors without letting them burn. Stir in the ground cumin, paprika, and garam masala, letting the spices toast slightly for about one minute. This step is key, as it unlocks the spices' essential oils, creating a rich, tantalizing aroma that signals your dish is on the right track. Pour in the chopped tomatoes along with the kidney beans in their juice. Bring this mixture to a gentle boil, stirring occasionally to combine all ingredients thoroughly. Once boiling, reduce the heat and allow the curry to simmer for 15 minutes. This simmering thickens the sauce while letting the flavors deepen and blend beautifully. Keep an eye on the curry to prevent it from sticking to the pan. Season your curry to taste with salt and, if desired, a pinch of freshly ground black pepper. Serve hot alongside steaming basmati rice and garnish generously with fresh coriander leaves to add a burst of color and freshness. **Tips:** For extra richness, you can stir in a splash of coconut milk towards the end of cooking. Additionally, soaking the kidney beans overnight before cooking can improve their texture, though canned beans work perfectly for convenience.

Quick Info

Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4

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