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By Fareeha Jay
Kidney Bean Curry
7 steps
Prep:10minCook:30min
This kidney bean curry tastes amazing and can be made watery or thick, according to your preference. Enjoy with boiled rice or flatbread. The recipe has no salt, as the tinned beans already have salt.
Updated at: Thu, 17 Aug 2023 00:12:47 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories389.1 kcal (19%)
Total Fat16 g (23%)
Carbs47 g (18%)
Sugars8.6 g (10%)
Protein15.5 g (31%)
Sodium831.2 mg (42%)
Fiber13.6 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Peel and chop the onion and chop the tomato.
Step 2
Place the frying pan on medium heat, add the oil and saute onions until they soften and change colour.
Step 3
Add the chopped tomato, ginger and garlic paste with all the spices.
Step 4
Add 250 ml of water and cook for a few minutes until it turns into a paste.
Step 5
Add the kidney beans and the remaining 250 ml water. Bring to a boil.
Step 6
Cook for 20 minutes until the curry is thick.
Step 7
Garnish with chopped green chillies, and enjoy.
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