
Very easy

Kidney Bean Curry
3 minutesPrep time
10 minutesCook time
532 cal.Per serving
Ingredients for 1

100 g
Kidney beans (canned)

70 g
White rice (long grain)

1/4
Red onion

60 ml
Coconut milk

50 g
Crushed tomatoes

1 pinch
Cumin (ground)

1/4 pinch
Curry powder

optional
1/10 bunch
Cilantro (fresh)
Utensils
Stovetop, Pot (small), Colander
recipe
- Step 1
In a pot of salted boiling water, cook the rice according to package instructions. Once cooked through, drain the rice. - Step 2
Meanwhile, peel & thinly slice the onions. - Step 3
Heat a drizzle of olive oil in a pot, over medium heat. Add the onions & sauté for 2 min, stirring. - Step 4
Add the dried cumin, curry & chilli (optional). Sauté, stirring for another minute. - Step 5
Add the coconut milk, canned tomatoes & 30 ml of water per serving. Season with salt & pepper. Stir to combine, then cover & leave to simmer for 5 min, over low heat. - Step 6
After 5 min, add the drained kidney beans. Stir, then cover & leave to simmer for another 5 min. - Step 7
Serve the fluffy rice in a plat with the kidney bean curry. Top with fresh cilantro, if you have some & re-season to taste. Enjoy !