Kidney Bean Curry

Here’s a delicious and quick vegetarian curry that’s surprisingly satisfying and tasty. I had a houseful of people tonight so prepared three curries to feed them all, of which this was one. It seemed to go down well, as there was not a scrap of it left. Kidney beans are really good for you – jammed with fibre, vitamins, iron, folate etc etc. It’s fair to say they’re a superfood – and apologies for the lame segway but this curry was pretty super too.

2 tablespoons ghee (or vegetable oil)
1 small onion
1 teaspoon cumin seeds
1 teaspoon poppy seeds
5 black peppercorns
1 teaspoon grated fresh ginger
2 teaspoons grated fresh garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
¼ teaspoon ground turmeric
½ teaspoon chilli powder
½ teaspoon salt
200g chopped tomatoes
400g can kidney beans

Heat the ghee in a saucepan until just hot. Gently fry the onion, cumin, poppy seeds, peppercorns, garlic and ginger for 4-5 minutes until translucent. Add the ground cumin, coriander, paprika, turmeric, chilli powder and salt and stir for 30 seconds. Add the tomatoes and 300ml water and bring to a boil. Reduce the heat to very low, cover the pan and simmer gently for 10 minutes. Add the kidney beans and simmer again for 10 minutes. Remove from the heat, check for seasoning and serve.

Works perfectly well on its own with Indian bread or rice, or as part of a larger spread of Indian style dishes.

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