Kidney Beans Curry

Savor the rich, comforting flavors of this classic Kidney Beans Curry, a hearty vegetarian dish that's packed with protein and loaded with fragrant Indian spices. Perfectly tender kidney beans simmered in a luscious tomato-based gravy infused with garlic, ginger, and aromatic spices like cumin, coriander, and garam masala create a dish that's as nourishing as it is delicious. This recipe uses simple pantry staples, making it an ideal go-to meal for weeknights or meal prep. Serve it piping hot with steamed rice or soft naan to soak up the flavorful curry, and don't forget the fresh cilantro garnish for a burst of freshness. Whether you're a fan of Indian cuisine or just looking to try something new, this kidney bean curry is sure to become a favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Dried kidney beans
• 4 cups Water
• 1 large, finely chopped Onion
• 2 medium, pureed Tomato
• 4 minced Garlic cloves
• 1.5 inch piece, grated Ginger
• 1 finely chopped Green chili
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon or to taste Salt
• 2 tablespoons Oil
• 2 tablespoons, chopped Fresh cilantro

Directions

Step 1

Rinse the dried kidney beans under cold running water until the water runs clear. Soak the beans in 4 cups of water for at least 8 hours or overnight.

Step 2

Drain and rinse the soaked beans. In a pressure cooker, add the beans and 4 cups of fresh water. Cook for about 20 minutes or until the beans are soft and tender. You can also cook them in a regular pot, but this will take about 1 hour.

Step 3

In a large pan, heat the oil over medium heat. Add the cumin seeds and let them splutter for a few seconds.

Step 4

Add the chopped onions and sauté until they become golden brown.

Step 5

Add the minced garlic, grated ginger, and chopped green chili. Sauté for another 2 minutes until fragrant.

Step 6

Stir in the pureed tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until the oil starts to separate from the tomato mixture, about 5-7 minutes.

Step 7

Add the cooked kidney beans along with their cooking liquid to the pan. Stir well to combine.

Step 8

Season with salt and let the curry simmer on low heat for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken.

Step 9

Stir in the garam masala and mix well. Cook for another 2 minutes.

Step 10

Turn off the heat and garnish with freshly chopped cilantro.

Step 11

Serve hot with steamed rice or your choice of bread.

Nutrition Facts

Serving size	(1703.2g)

Amount per serving	% Daily Value*
Calories	1174.7

Total Fat 32.4g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 4814.5mg	0%
Total Carbohydrate 176.8g	0%
Dietary Fiber 58.8g	0%
Total Sugars 35.3g
Protein 55.4g	0%

Vitamin D 0IU	0%
Calcium 511.2mg	0%
Iron 23.6mg	0%
Potassium 3944.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.9%

Protein: 18.2%

Carbs: 57.9%