Red Kidney Beans Curry
Very quick to make and tasty veggie friendly curry. You only need about half a tin of tomatoes so you have the other half still to use. Maybe knock up a quick veggie curry or some chick peas to go with it.
4 people made this
Ingredients
- 1 small onion chopped
- 4 cloves garlic finely chopped
- Half of a 400g can chopped tomatoes
- 1 can pre-cooked kidney beans, drained and rinsed
- 1/2 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 3/4 tsp turmeric
- 3/4 tsp chilli powder
- 1+1/2 tsp coriander powder
- couple of pinches of salt
- 4-5 tbsp sunflower/vegetable oil for frying
Method
- Put the oil in the pan and add the cumin and mustard seeds.
- Cover and fry until the mustard seeds stop popping.
- Add the onions and let them fry down.
- Add the garlic and continue to fry for a few minutes.
- Add all the powdered spices and salt and continue to fry for a minute or two stirring constantly so the spices don't stick.
- Add the tomatoes and kidney beans.
- Add a little water to thin the gravy a little
- Carry on heating until it's bubbling and the tomatoes and beans are heated through properly.
- Serve with rice or breads.
