Kidney bean curry
Description: A rescue recipe for when there's nothing in the fridge or when you fancy something cheap, this curry is delicious and filling. It's healthy and vegan-friendly, too.
Dietary Requirements:
Gluten-free,
Vegan,
Vegetarian,
Cuisine: Indian
Total Cooking Time: 35 mins
Credits:
Author: Sophie Godwin – Cookery writer
Website Used: BBCGoodFood / Tasty
Rating:
Average Rating: 4.5
Number of Ratings: 230
Nutrition Data Per Serving:
low in: fatIngredients:
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
thumb-sized piece of ginger, peeled and finely chopped
1 small pack coriander, stalks finely chopped, leaves roughly shredded
1 tsp ground cumin
1 tsp ground paprika
2 tsp garam masala
400g can chopped tomatoes
400g can kidney beans, in water
cooked basmati rice, to serve
Equipment:
frying pan,Directions:
Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
Estimated Recipe Prices:
Estimated Cost Per Serving: £1.26
Total Estimated Cost: £2.52
Ingredient Cost Breakdown:
1 tablespoon vegetable oil:
£0.04
1 onion:
£0.18
2 garlic cloves:
£0.1
1 thumb-sized of ginger:
£0.03
1 small shredded pack coriander:
£0.05
1 teaspoon ground cumin:
£0.1
1 teaspoon ground paprika:
£0.09
2 teaspoons garam masala:
£0.41
400 grams canned tomatoes:
£0.66
400 grams canned kidney beans:
£0.55
some cooked basmati rice:
£0.31
Note: The following data is provided by Spoonacular from a variety of supermarkets and should only be used as estimates.