Kidney Bean and Tomato Curry with Coriander
Lalkila Kitchen · Plant based · Vegetarian · Dal · Main dishes · Everyday cooking
Canned kidney beans turn a cupboard meal into a substantial bowl of curry. The tomato base reduces around the beans, while coriander stalks go into the pan and the leaves finish the dish. Serve it with rice or a flatbread you already enjoy.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 thumb-sized piece of ginger, peeled and chopped
- A small bunch of coriander, stalks and leaves separated and chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp garam masala
- 400 g can chopped tomatoes
- 400 g can kidney beans in water, including liquid
- Salt to taste
Method
- Soften the onion in oil over medium-low heat. Add garlic, ginger and coriander stalks; stir until fragrant.
- Stir in cumin, paprika and garam masala briefly. Add tomatoes and canned beans with their liquid.
- Bring to a boil, then simmer until the sauce thickens around the beans. Season and scatter with coriander leaves.
Cooking notes
Plant-based as written. This method starts with commercially canned, cooked kidney beans. Do not replace them with uncooked dried beans. If the sauce becomes too thick before the flavours have combined, add a little water and keep stirring so it does not catch.
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Source and adaptation
Adapted in original wording from Sophie Godwin's “Kidney bean curry,” Good Food Middle East. Original recipe.
Uses canned, already-cooked kidney beans; the salt named in the method is included in the ingredient list.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.