Kidney Bean Curry
Very easy
Coline
Coline

Kidney Bean Curry

Prep Time

3 minutes
Prep time

Cooking

10 minutes
Cook time

Calories

359 cal.
Per serving

Ingredients for 1

Kidney beans (canned)

1/2 cup

Kidney beans (canned)

Coconut milk

1/4 cup

Coconut milk

Crushed tomatoes

1/4 cup

Crushed tomatoes

Red onion

1/4

Red onion

Cumin (ground)

1/2 tsp

Cumin (ground)

Basmati rice

1/4 cup

Basmati rice

Curry powder

1/4 tsp

Curry powder

Cilantro (fresh)

optional

1 tbsp

Cilantro (fresh)

Utensils

Stovetop, Pot (small), Colander, Knife

recipe

  • Step 1
    Cook the rice according to the package instructions.
  • Step 2
    Peel & thinly slice the onion.
  • Step 3
    Heat a drizzle of oil in a pot over medium heat. Add the onion. Sauté for 2 min.
  • Step 4
    Add the cumin & curry. Cook, stirring.
  • Step 5
    Add the coconut milk, tomatoes & 0.25 cup of water (per person). Season with salt & pepper. Reduce the heat to low, cover & simmer for 5 min.
  • Step 6
    Add the drained kidney beans.
  • Step 7
    Cover & simmer for another 3 min.
  • Step 8
    Serve the fragrant curry over the rice. Garnish with cilantro & a drizzle of oil. Enjoy!