Healthy vegan recipe for 2 people, takes only 30 mins; recipe has vegetable oil, onion, garlic cloves, ginger, coriander, ground cumin, paprika, garam masala, chopped tomato, kidney bean and basmati rice.
Kidney bean curry
Course: Healthy vegan
Servings
2
servings
Prep time
5 mins
Ingredients
- Kidney Bean: 400g can kidney beans, in water
- Coriander: 1 small pack coriander, stalks finely chopped, leaves roughly shredded
- Vegetable Oil: 1 tbsp vegetable oil
- Onion: 1 onion, finely chopped
- Chopped Tomato: 400g can chopped tomatoes
- Garlic Cloves: 2 garlic cloves, finely chopped
- Paprika: 1 tsp ground paprika
- Ground Cumin: 1 tsp ground cumin
- Ginger: thumb-sized piece of ginger, peeled and finely chopped
- Garam Masala: 2 tsp garam masala
- Basmati Rice: cooked basmati rice, to serve
Directions
- Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
- Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
