Kidney Bean Curry
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Little Sunny Kitchen · by Diana★ 4.8 (22)

Kidney Bean Curry

NUTRITION · PER SERVING20M COOK
CAL 29%·PRO 34%
CARBS 108G74% OF CAL
9G FIBER0G ADDED9G INTRINSIC90G OTHER9G TOTAL SUGAR
FAT 11G17% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy red kidney bean curry made with coconut milk and warm spices, ready in under 30 minutes. Aromatic and rich, it's made from pantry staples.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon cumin seeds
  • 2 tablespoon vegetable oil (or olive oil)
  • 1 medium yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 inch 2.5 cm fresh ginger (grated)
  • 1 green chili (optional, finely chopped)
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 x 14.5 ounce (400g) can diced tomatoes (undrained, chopped tomatoes in the UK)
  • ½ can water (Use the tomato can and fill it with hot water)
  • 1 x 14.5 ounce (400g) can kidney beans (drained and rinsed)
  • ¼ can (100 ml) coconut milk (optional, or a little more if desired)
  • Salt and fresh ground pepper (to taste)
  • Chopped parsley or coriander (for serving)
  • 2 cups (400 grams) basmati rice
  • 3 cups (750 ml) water
  • 1 teaspoon salt
  • 1½ teaspoons vegetable oil
PREP
5M
SODIUM
1173MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.