Kidney Bean Curry Recipe

Name: Kidney Bean Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion; 2 minced garlic cloves; 1 green chili; 1/4 teaspoon turmeric; 1/4 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon salt; 1/4 teaspoon garam masala; 1 teaspoon fresh ginger; 1 teaspoon tomato puree; 1 (14 ounce) can kidney beans; 1 teaspoon butter

Servings: persons

2 tablespoons olive oil
1 medium onion
2 minced garlic cloves
1 green chili
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon garam masala
1 teaspoon fresh ginger
1 teaspoon tomato puree
1 (14 ounce) can kidney beans
1 teaspoon butter

1
heat oil in saucepan and add chopped onion and garlic.
2
fry for 5-6 mins then add chilli.
3
stir in the turmeric, cumin and coriander followed by salt and garam masala and cook for a minute.
4
add grated ginger and fry for a minute then stir in the tomato puree.
5
add the drained and washed beans and mix well continuing to fry for another minute.
6
pour in 200 ml water, cover and simmer over very low heat for 3 mins until thickens or oil floats to the surface - pour this off if you wish.
7
Stir in the butter if you are using it.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, 2 minced garlic cloves, 1 green chili, and more.

Yes, Kidney Bean Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kidney Bean Curry

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