India cuisine
Kidney Bean Curry
Savor the rich, aromatic kidney bean curry bursting with Indian spices and lentil texture.
This hearty kidney bean curry is a symphony of flavors and textures, featuring tender beans in a velvety sauce infused with classic Indian spices. Perfect for lunch, it pairs wonderfully with fluffy basmati rice or gluten-free naan bread.
Method
- 1
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.
- 2
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.
- 3
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.
FAQ
Is «Kidney Bean Curry» gluten-free?
Yes. «Kidney Bean Curry» is a gluten-free recipe, safe for celiac disease when you use certified gluten-free products.
How many calories and carbs are in a serving of «Kidney Bean Curry»?
One serving has 820 kcal, 100.6 g carbs, 35.6 g protein and 28.1 g fat. The recipe makes 3 servings.
Is «Kidney Bean Curry» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: высокая. This is not medical advice — with GDM, check with your doctor and glucose meter.