Kidney Bean Curry

This dinner recipe is quick to make and perfect for the situations when your fridge is almost empty. It’s also good if you’d like to cook something inexpensive yet filling and tasty. Serve the meal with cooked basmati rice and be sure no one will resist the temptation!

What You Will Need

• Vegetable oil – 1 tbsp


• 1 onion, finely chopped


• 2 garlic cloves, finely chopped


• Ginger – 1 thumb-sized piece, peeled, finely chopped


• Coriander – 1 small pack; stalks finely chopped, leaves shredded


• Ground cumin – 1 tsp


• Ground paprika – 1 tsp


• Garam masala – 2 tsp


• Chopped tomatoes – 1 (14 oz) can


• Kidney beans in water – 1 (14 oz) can


• Cooked basmati rice, to serve

How To Make It:

1. Take a large frying pan and heat the oil in it over a low-medium heat.


2. Add onion and a pinch of salt and cook until the onion is soft and starts to get color, stirring occasionally.


3. Add the next three ingredients (from garlic to coriander stalks) and cook for two more min.


4. Add cumin, paprika, and garam masala to the frying pan and cook for 1 min until the mixture is fragrant.


5. Add the tomatoes and kidney beans with water to the pan and bring the mix to a boil.


6. 
   
   
   

   Reduce the heat and simmer it for about 15 min, or until the dish is thick enough.

   
   
   
   


7. 
   
    Season to taste and serve the curry with basmati rice and coriander leaves.

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