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!
Kidney Bean Curry
Takes 40 minutes to prepare and cook
- 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
- 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).
- Add in the carrot, capsicum, curry powder, coriander, garam masala, chilli (if using) and salt and pepper to taste. Sauté for 5 minutes.
- Add tomatoes and kidney beans and stir. Turn heat to low, cover and let simmer for 20 minutes.
- Serve over brown basmati rice and top with fresh coriander.