Kidney Bean Curry
Hearty, aromatic kidney bean curry simmered in rich spiced tomatoes. Total comfort food on a budget.
Ingredients
1 tbsp vegetable oil1L
1 finely chopped onion1kg
2 cloves garlic, finely chopped3 pack
15g fresh ginger, finely grated100g
1 pack fresh coriander, stalks and leaves separated30g
1 tsp ground cumin40g
1 tsp paprika40g
2 tsp garam masala40g
400g tinned chopped tomatoes400g
400g tinned kidney beans (in water)400g
300g basmati rice, to serve1kg
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. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
- Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £4.85 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£7.36 est. · serves 4