Kidney Bean Curry
A delicious and comforting dish packed with nutrients, spices, and creamy coconut milk, perfect for a weeknight dinner.
Equipment
- Large Pot
Ingredients
Spices
- 1 tablespoon Cumin seeds
- 1 tablespoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
Base Ingredients
- 2 tablespoon Vegetable oil or olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 inch Fresh ginger, grated (about 2.5 cm)
- 1 piece Green chili, finely chopped (optional)
Canned Ingredients
- 1 14.5 ounce Can diced tomatoes, undrained (400g)
- ½ can Water (use the tomato can to measure)
- 1 14.5 ounce Can kidney beans, drained and rinsed (400g)
- ¼ can Coconut milk (optional, or more if desired)
Seasoning
- Salt and freshly ground pepper to taste
- Chopped parsley or coriander for serving
Instructions
- Step 1: In a large pot, heat the vegetable oil or olive oil over medium heat. Add the cumin seeds and toast them for about 1 minute until fragrant.
- Step 2: Add the diced onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic, grated ginger, and optional green chili. Cook for another 2-3 minutes.
- Step 3: Sprinkle in the ground coriander, ground cumin, ground turmeric, and garam masala. Stir continuously for 1-2 minutes.
- Step 4: Add the diced tomatoes and water. Stir well and simmer for about 5-7 minutes.
- Step 5: Fold in the drained kidney beans and simmer for an additional 10 minutes.
- Step 6: Stir in the coconut milk and let it simmer for a couple of minutes. Season with salt and pepper to taste.
- Step 7: Serve hot, garnished with chopped parsley or coriander.
Notes
For extra depth of flavor, let the curry simmer longer. Adjust spices to your preference.