Kidney Bean Curry
Kidney Bean Curry — a delightful Indian vegetarian dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Indian, Curry, Vegetarian, Vegan, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 1 tbsp vegetable oil
- 1 pcs onion
- 2 pcs garlic
- 1 g ginger
- 1 tsp coriander
- 1 g cumin
- 1 tbsp paprika
- 2 tsp garam masala
- 400 g tomatoes
- 400 g kidney beans
- 1 g basmati rice
Instructions
- In a large skillet, warm the oil over low to medium heat.
- Introduce the onion along with a dash of salt into the skillet.
- Gently sauté the onion, stirring from time to time, until it becomes tender and starts to turn a light golden color.
- Incorporate the garlic, ginger, and coriander stems into the skillet.
- Sauté for an additional 2 minutes until the aroma is released.
- Mix in the spices with the contents of the skillet.
- Allow the spices to cook for another minute.
- Add the diced tomatoes and kidney beans along with their liquid to the skillet.
- Bring the entire mixture to a boil.
- Reduce the heat and let it simmer for 15 minutes until the curry thickens nicely.
- Adjust the seasoning of the curry according to your taste.
- Serve the curry alongside basmati rice and garnish with coriander leaves.