Kidney Bean Curry
Very easy
Coline
Coline

Kidney Bean Curry

Prep Time

3 minutes
Prep time

Cooking

10 minutes
Cook time

Calories

532 cal.
Per serving

Ingredients for 1

Kidney beans (canned)

100 g

Kidney beans (canned)

White rice (long grain)

70 g

White rice (long grain)

Red onion

1/4

Red onion

Coconut milk

60 ml

Coconut milk

Crushed tomatoes

50 g

Crushed tomatoes

Cumin (ground)

1 pinch

Cumin (ground)

Curry powder

1/4 pinch

Curry powder

Cilantro (fresh)

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 !