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Kidney Bean Curry Recipe

Indian · Main course · 35 min total

A hearty and flavorful vegetarian curry made with kidney beans in a spiced tomato-onion gravy. Perfect for a quick weeknight dinner.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1/2 cup water
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onion and sauté until golden brown, about 5-7 minutes.
3. Add garlic and ginger, cook for 1 minute until fragrant.
4. Add tomato puree, coriander, turmeric, red chili powder, garam masala, and salt. Cook for 5 minutes, stirring occasionally, until the oil separates.
5. Add kidney beans and water. Stir well, bring to a simmer, then cover and cook for 10 minutes, stirring occasionally.
6. Uncover and cook for another 5 minutes to thicken the gravy. Adjust salt and spices to taste.
7. Garnish with fresh cilantro and serve hot with rice or naan.

Tips

• For a creamier curry, mash some of the beans with a spoon during cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve with basmati rice, naan, or roti.

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