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.

    London, England, UK
    4 people made this


    • 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


    1. Put the oil in the pan and add the cumin and mustard seeds.
    2. Cover and fry until the mustard seeds stop popping.
    3. Add the onions and let them fry down.
    4. Add the garlic and continue to fry for a few minutes.
    5. Add all the powdered spices and salt and continue to fry for a minute or two stirring constantly so the spices don't stick.
    6. Add the tomatoes and kidney beans.
    7. Add a little water to thin the gravy a little
    8. Carry on heating until it's bubbling and the tomatoes and beans are heated through properly.
    9. Serve with rice or breads.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)