KIDNEY BEAN CURRY
Kidney Bean Curry is one of the staple North Indian dishes, famous for its full-bodied, comforting flavours. It consists of tender kidney beans simmered in a fragrant tomato and onion gravy seasoned with the aroma of cumin seeds, turmeric, garam masala, and garlic. Every bite gets the flavours through aromatic spices absorbed by the kidney beans during their cooking. It goes really well with steamed basmati rice or Indian flatbreads like roti or naan. Kidney bean curry provides plant-based protein and is a complete meal that is good for family lunches or dinners. If you are a lover of traditional Indian spices or a healthy vegetarian option, kidney bean curry is going to please your taste buds.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Indian, North Indian
PREPARATION / TECHNIQUES
Simmer, One-Pot Wonders, Quick & Easy
OCCASION / HOLIDAY
Family Meals, Weeknight Dinner, Comfort Food, Potluck
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Gluten-Free, High Fibre, Low Fat
DISH TYPE
Curry, Main Course
INGREDIENTS
- 60g cooked kidney beans
- 1/4 onion, finely chopped
- 1/4 tomato, pureed
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1 clove garlic, minced
- 1/2 tsp oil
- Salt, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories:150
- Protein: 6g
- Fat: 2g
- Carbohydrates: 25g
- Fibre: 6g
- Sodium: 180mg
PREPARATION OF KIDNEY BEAN CURRY
- Heat oil: Heat oil in a pan by adding half a teaspoon of it over medium heat. Once the oil is hot, add cumin seeds and let them crackle for some seconds.
- Sauté garlic and onion: Throw in the minced garlic and finely chopped onion. Sauté for about 2-3 minutes, till the onions turn translucent.
- Add spices and tomato puree: Add the cooked kidney beans to the pan. Mix them up quite well. Add a little water-50 millilitres without filling the pan-too much water makes the gravy thin.
- Add kidney beans: Simmer for 8-10 minutes for the curry with stirring in between. Season to your taste with salt.
- Simmer and season: Allow the curry to simmer for 8-10 minutes, stirring occasionally. Add salt to taste.
- Serve: Take off the heat and serve hot with basmati rice or Indian flatbreads.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- The leaves of coriander can be used fresh to complete the flavourings of the dish or with a squeeze of lemon juice.
- Add sufficient water to provide the desirable paste consistency.
- If you want a spicier curry, then add a little red chilli powder or green chillies while sautéing the onions.
VARIATIONS
- You can add a spoonful of fresh cream or coconut milk before serving to make it more creamy.
- Even at one, you can add little quantities of spinach or other leafy greens to the recipe to make it nutritionally fit.
PREPPING AND STORAGE
- Fridge: Refrigerate for up to 3 days. Place in a closed container and reheat with a splash of water before service to serve either by microwave or stovetop.
- Freezing: It can be frozen for up to 1 month. Freeze overnight in the fridge, then reheat before serving.
