Click on the image, above to submit to Pinterest.

Kidney Bean and Black Bean Curry

Kidney Bean and Black Bean Curry is a modern Fusion recipe for a vegetarian bean-based curry in an aromatic lightly-spiced gravy. This can be served with a main course or as an accompaniment. The full recipe is presented here and I hope you enjoy this classic British version of: Kidney Bean and Black Bean Curry.

prep time

5 minutes

cook time

30 minutes

Total Time:

35 minutes

Serves:

4

Rating:

Tags : CurryVegetarian RecipesVegan RecipesSpice RecipesBean RecipesFusion RecipesFusion Recipes

This recipe grew almost out of necessity. I had intended to make a three-bean chilli. However, when I looked in the cupboard, I only had two tins of beans (black beans as my wife loves them) and a tin of kidney beans that I am slowly introducing my wife to. Of course, I always have the spices to make a curry, so instead of a three-bean chilli we had a two-bean curry instead (equally delicious though). In fact, it was so good that the recipe was written down and preserved for posterity. It’s ridiculously east to make and uses only store-cupboard staples. It’s also ridiculously cheap.

Ingredients:

2 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
thumb-sized piece of ginger, peeled and finely chopped
1 small pack of coriander (cilantro), stalks finely chopped, leaves roughly shredded
2 tsp ground cumin
2 tsp ground paprika
3 tsp garam masala
400g (14oz) tin chopped tomatoes
400g (14 oz) tin kidney beans, in water
400g (14 oz) tin black beans, in water
cooked basmati rice, to serve

Method:

Heat the oil in a large frying pan over a low to medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until the onions are softened and just starting to colour (about 8-10 minutes). Add the garlic, ginger and coriander stalks and cook for a further 2 minutes, until fragrant.

Add the spices to the pan and cook for another 1 minute, by which point everything should smell aromatic. Tip in the chopped tomatoes kidney beans i(n their water) and black beans, then bring to the boil.
Turn down the heat and simmer for 15 minutes, until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.