Kidney Bean Curry

This curry is bursting with flavour. It’s a powerful immune system strengthener with garlic, ginger, turmeric and vitamin C from capsicum and tomatoes. If you have the time and prefer fresh-cooked food, you can cook up your own kidney beans and use extra fresh tomatoes in place of canned. I top mine with lots and lots of coriander for maximum flavour!

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Kidney Bean Curry

Takes 40 minutes to prepare and cook

Serves 4

  • 2 medium onions, finely chopped
  • 5 garlic cloves, minced
  • 2 tsp grated ginger
  • 2 medium carrots, diced
  • 1 red capsicum, diced
  • 1 tbs curry powder
  • 2 tsp ground coriander seed
  • 1 tsp garam masala powder
  • Fresh chilli, finely chopped (I used 1/2 a Birdseye chilli) – optional
  • Salt and pepper
  • 2 large (or 4 small) tomatoes, diced
  • 1 x 400g can diced tomatoes
  • 2 x 400g cans kidney beans, drained and rinsed
  • Fresh coriander, chopped
  • Brown basmati rice

 

  1. In a pot over medium heat, sauté the onion in a splash of water for 5 minutes. Add in garlic and ginger and continue sautéing for 2 more minutes (you may need to add a little more water to prevent things from sticking to the bottom).
  2. Add in the carrot, capsicum, curry powder, coriander, garam masala, chilli (if using) and salt and pepper to taste. Sauté for 5 minutes.
  3. Add tomatoes and kidney beans and stir. Turn heat to low, cover and let simmer for 20 minutes.
  4. Serve over brown basmati rice and top with fresh coriander.

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