Red Kidney Bean Curry Recipe - Serves 6-8

Red Kidney Bean Curry Recipe

From 187 to 249 calories each serving (385 to 447 calories if eating with rice)

Taste Rating = 8     Heat Rating = Medium


2 tablespoons (30ml) vegetable cooking oil
1 teaspoon (5ml) cumin seeds
1 large onion, peeled and finely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
2 tins/cans (800g or 28 oz) chopped tomatoes
2 tins/cans (800g or 28 oz) red kidney beans, drained
1 tablespoon (15ml) curry paste
2 tablespoons (30ml) tomato paste (puree)
1 teaspoon (5ml) salt


Heat the cooking oil in a large heavy-bottomed saucepan over a medium to high heat
Add the cumin seeds and fry until they start to pop (45-90 seconds), stirring often
Add the onion, ginger and garlic, mix well and saute until the onion starts to brown (6-14 minutes), turning often
Add the tomatoes, red kidney beans, curry paste, tomato paste and salt, mix well, bring to the boil, adjust the heat to maintain a gentle boil and boil for 20 minutes, stirring often (add a little hot water if the curry gets too dry)
Serve hot

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Recipe submitted on 3 November 2017

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