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Kidney Bean Curry
Kidney Bean Curry is a modern British recipe for a classic vegan store-cupboard curry of kidney beans in a spiced tomato base served with rice. The full recipe is presented here and I hope you enjoy this classic British version of: Kidney Bean Curry.
prep time
5 minutes
cook time
30 minutes
Total Time:
35 minutes
Serves:
2
Rating: 
Tags : CurryVegan RecipesSpice RecipesBean RecipesBritish Recipes
This recipe is a simplified version of a traditional, spicy, Gujarati chicken curry that uses a fresh spice paste and which is easier to cook at home.
Ingredients:
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
thumb-sized piece of ginger, peeled and finely chopped
1 small pack of coriander, stalks finely chopped, leaves roughly shredded
1 tsp ground cumin
1 tsp ground paprika
2 tsp garam masala
400g (14 oz) tin chopped tomatoes
400g (14 oz) tin kidney beans, in water
cooked basmati rice, to serve
Method:
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 (about 5 minutes). Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
Now scatter over the spices, stir to combine and cook for another 1 minute, by which tine everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring everything to a boil.
Reduce the heat to a simmer and cook for 15 minutes, until the curry is nice and thick. Season to taste, then serve with the basmati rice and garnish with the coriander leaves.
