Kidney Bean Curry

Kidney Bean Curry

For all those kidney bean lovers, this kidney bean curry is a favourite. A versatile recipe that works for any beans with the same method and same ingredients (simply swap the beans, whether black eyed beans, black beans, cannellini beans and runner beans), this bean curry is a great source of vegan protein.

This curry is a great source of protein (provided by the kidney beans) and is vegan, so everyone can enjoy this delicious meal. Made with a variety of rich spices and flavours, like turmeric powder, dhaana-jeeru (a cumin & coriander powder), black mustard seeds and curry leaves, this curry is packed with flavour. Here’s a tip: to get my kidney bean curry tasting as fresh and delicious as possible without spending time chopping up ingredients, I used Mr Organic Italian Organic Chopped Tomatoes.

Other Recipes Like This…

For more flavourful bean-based curries, have a look at my delicious Black Eyed Beans Curry and my nutritious Butter Beans Curry recipe. These recipes are quick, easy and great if you’re in need of a protein filled main meal. If you’re looking for a curry with a bit of crunch, my Puy Lentil Curry with Avocado & Chevdo uses “chevdo” (a crunchy Indian savoury snack) to add an unexpected twist to traditional curry.

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Prep Time2 minsCook Time10 minsTotal Time12 mins

Ingredients
 2 tbsp rapeseed oil
 ½ tsp black mustard seeds
 ½ tsp cumin seeds
 5 cloves
 1 small cinnamon stick broken into pieces
 a few curry leaves
 1 small chopped onion
 1 tsp chopped garlic
 1 cup organic chopped tomatoes
 1 kg drained cooked organic kidney beans
 1 tsp turmeric powder
 1 tsp cumin & coriander powder blend
 water
 jaggery to taste
 Himalayan salt to taste
 sprinkle of coriander (for garnish)

Method
1

Heat 2 tbsp rapeseed oil in a pan on medium flame

2

Add your black mustard seeds, cumin seeds, cloves, your small cinnamon stick (broken into small pieces) & a few curry leaves

3

When the seeds start to crackle, add 1 small chopped onion, your chopped garlic, chopped tomatoes & 1 kg drained cooked organic kidney beans (or the beans of your choice)

4

Mix

5

Add your turmeric powder & cumin-coriander powder blend

6

Add water to your curry

7

Add jaggery & Himalayan salt to taste

8

Let simmer for 2 mins

9

Garnish with coriander

Ingredients

Ingredients
 2 tbsp rapeseed oil
 ½ tsp black mustard seeds
 ½ tsp cumin seeds
 5 cloves
 1 small cinnamon stick broken into pieces
 a few curry leaves
 1 small chopped onion
 1 tsp chopped garlic
 1 cup organic chopped tomatoes
 1 kg drained cooked organic kidney beans
 1 tsp turmeric powder
 1 tsp cumin & coriander powder blend
 water
 jaggery to taste
 Himalayan salt to taste
 sprinkle of coriander (for garnish)

Directions

Method
1

Heat 2 tbsp rapeseed oil in a pan on medium flame

2

Add your black mustard seeds, cumin seeds, cloves, your small cinnamon stick (broken into small pieces) & a few curry leaves

3

When the seeds start to crackle, add 1 small chopped onion, your chopped garlic, chopped tomatoes & 1 kg drained cooked organic kidney beans (or the beans of your choice)

4

Mix

5

Add your turmeric powder & cumin-coriander powder blend

6

Add water to your curry

7

Add jaggery & Himalayan salt to taste

8

Let simmer for 2 mins

9

Garnish with coriander

Kidney Bean Curry

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