Easy kidney bean curry
Chef DefneKitchen Studio chef · October 17, 2026A cheap, thick curry made from pantry staples: kidney beans simmered in a spiced tomato sauce. Serve it with basmati rice.
Calories are an AI estimate, for information only.
Ingredients · 11
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- Vegetable oil1 tbsp
- OnionFinely chopped1
- Garlic clovesFinely chopped2
- GingerThumb-sized, finely chopped1
- CorianderStalks and leaves chopped1
- Ground cumin1 tsp
- Ground paprika1 tsp
- Garam masala2 tsp
- Chopped tomatoes (canned)400 g
- Kidney beans (canned, in water)400 g
- Basmati riceCooked, to serve
Method · 3 steps
- 1
In a large frying pan, warm the oil over low-medium heat. Put in the onion with a pinch of salt and let it cook slowly, stirring now and then, until softened and only just coloured. Add the coriander stalks, garlic and ginger and cook for 2 more minutes until fragrant.
- 2
Stir in the spices and cook for 1 minute, until they smell aromatic. Add the tomatoes and the beans with their liquid and bring to the boil.
- 3
Reduce the heat and let it simmer for 15 minutes until thick. Season to taste and serve with basmati rice, topped with the coriander leaves.
