Kidney bean curry is one of my favourite veggie curries.
I believe this is a Punjabi recipe though I’m not one hundred percent sure. One thing I do know is that it’s really good. It reminds my a lot of chili beans which I used to make all the time when I lived in California. There I used pinto beans which work really well too.
This is a healthy curry but you’d never know. I like it quite spicy and use about three fresh naga chilies. If you are not sure about the heat, leave the chilies out or just use one. You can always add more later.
Kidney bean curry is great served as a side dish or main course
The nice thing about this simple currie is that it can be made in less than half an hour. The flavours are quite complex so no one needs to know that you didn’t stand over your stove all day.
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- 2 x 400ml Kidney beans
- 1 large onion - blended to a paste with a little water
- 3 tablespoons ghee or olive oil
- 1 large tablespoon garlic paste
- 1 large tablespoon ginger paste
- 250ml passata (or 250ml tinned tomatoes blended)
- 1 - 3 finely chopped green chilies
- 1 tablespoon garam masala
- 1 teaspoon cumin
- Freshly chopped coriander to serve
- Heat the ghee or olive oil in a large saucepan.
- Pour in the onion paste and fry for about 15 minutes over medium high heat until it is quite dark brown in colour.
- Add the garlic and ginger pastes along with the chopped chillies and stir to combine.
- Pour int the passata a bring to a bubble.
- Now add the garam masala and cumin powder and cook for a further 5 to 10 minutes until the sauce is quite thick.
- Pour in the kidney beans and continue cooking until heated through.
- Season with salt and pepper and sprinkle with the chopped coriander to serve.