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Kidney Bean Curry

Yields1 ServingPrep 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