Kidney Bean Curry

Name: Kidney Bean Curry
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 2 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp olive oil; 1 medium onion; 2 minced garlic cloves; 1 green chili; 0.25 tsp turmeric; 0.25 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp salt; 0.25 tsp garam masala; 1 tsp fresh ginger; 1 tsp tomato puree; 1 can kidney beans (14 ounce); 1 tsp butter

Kidney beans, coriander and tomato puree come together in this South Asian curry, fragrant with chilli and turmeric and simmered on the stove.

18 min · Serves 2 · Medium

Method

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Time: Prep 3 min · Cook 15 min · 18 min total
Difficulty: medium

1
Heat oil in saucepan and add chopped onion and garlic. Fry for 5-6 mins then add chilli. Stir in the turmeric, cumin and coriander followed by salt and garam masala and cook for a minute.
6 min
2
Add grated ginger and fry for a minute then stir in the tomato puree. Add the drained and washed beans and mix well continuing to fry for another minute.
3
Pour in 200 ml water, cover and simmer over very low heat for 3 mins until thickens or oil floats to the surface - pour this off if you wish. Stir in the butter if you are using it.
3 min