Kidney Curry
Kidney Curry is a hearty, British-Indian style dish featuring lamb or beef kidneys slow-cooked in a rich, spiced gravy. It typically includes onions, tomatoes, ginger, garlic, and a blend of warming spices like cumin, coriander, and garam masala, often with potatoes to soak up the sauce. This comforting meal is a staple in British curry houses, reflecting the adaptation of Indian culinary traditions to local tastes and ingredients.
🍳 View the full Kidney Curry recipe →
🍽️ Nutrition at a glance
This dish is a good source of protein from the kidneys and can be moderate in fat depending on the cut of meat and cooking method. It provides key nutrients like iron, zinc, and B vitamins from the offal, with a rough calorie ballpark of 350-500 per serving, especially when served with rice or bread.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 22 g |
| Carbs | 12 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Potassium | 420 mg |
| Vitamin B12 | 2.8 mcg |
| Zinc | 3.2 mg |
| Phosphorus | 280 mg |
| Vitamin C | 8 mg |
| Folate | 45 mcg |
| Vitamin A | 120 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Kidney Curry is culturally interesting as a prime example of 'Anglo-Indian' cuisine, born from the fusion of Indian spice profiles with British ingredients and preferences. Nutritionally, it stands out for utilizing organ meats, which are nutrient-dense and sustainable, offering a way to incorporate offal into a flavorful, approachable dish.
