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It’s already well documented that I love, cook and eat a lot of curry, but I’m always looking for something I haven’t tried before. I had this dish at a brilliant vegetarian Indian restaurant a few weeks ago. Kidney beans are something I used to pick out of my food as a youngster, but I have taken on a new appreciation of them in adulthood. This dish isn’t going to blow your head off, it’s a delicious rich, earthy flavour. If you’re unlucky enough to be vegetarian then you’ll love this. It’s filling and nutritious too. It’s the perfect dish all-round.



2x400g cans red kidney beans (drained & rinsed)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 onions (finely chopped)
1 tablespoon ginger (grated)
6 cloves of garlic (minced)
2 tomatoes (peeled & chopped)
2 green chillies (finely chopped)
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/4 teaspoon ground turmeric

For garnish:
3 tablespoons fresh coriander
1 tomato (peeled, seeded and chopped)

In a large pan or wok, heat the oil until hot, then add the cumin seeds, let them sizzle briefly then add the onion, reduce the heat slightly and fry gently for 5-6 minutes until soft and browned. Add the garlic and ginger and fry for a further 2-3 minutes. Add the chillies, tomatoes ground coriander, cumin, turmeric and garam masala. Stir then add 1 litre warm water, add salt to your taste. Bring to a boil, reduce the heat to low then simmer ucovered for 10-15 minutes. Mash some of the beans up to thicken the sauce.

Sprinkle with the fresh coriander and tomatoes and serve with plain Basmati rice.


One Response

  1. Going to try this tonight – see if I can convert Ian to kidney beans! B x

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