Total Time
30mins
Prep 10 mins
Cook 20 mins

Rich and spicy. Red kidney beans cooked with tomatoes, garlic, chili, ginger, curry powder and cilantro.

Ingredients Nutrition

Directions

  1. Heat the oil in a large frying pan, add the onions, garlic, chili and ginger and cook, stirring occasionally for a few mins until all the aromas are released and the onion is softened but not colored.
  2. Add the curry powder and season with salt then cook, stirring for a further 2 minutes.
  3. Add the tomatoes, with most of their juice and cook for about 3 minutes Add the beans and cook for a further5 mins or until the beans are warmed through and the sauce is thickened.
  4. Add the lemon juice and serve hot garnished with cilantro.
Most Helpful

5 5

I really enjoyed this curry recipe for dinner tonight. Like the other reviewers, I thought it had the right amount of heat and flavor. I needed to use up tomatoes from the garden, so I used 14 oz of fresh tomatoes which worked out great. Also, I only had 1 can of red kidney beans so I used a can of white kidney beans (cannellini) as the other can. While this may have affected presentation (which didn't matter as I was the only one eating), it did not affect the taste. I served over basmati rice. Looking forward to leftovers tomorrow. Thanks!

5 5

I picked your recipe, because I liked the simple ingredient list! I thought the taste was great and simple to cook up. I did use pinto beans, because that's what I had on hand and added a little black pepper.
Thank You, for sharing a great simple recipe!

4 5

I thought this was excellent! Great amount of spice and flavor. I usually buy curry sauces from the market but think that will be coming to a stop. I substituted a serrano pepper for the chili pepper since that is what I had on hand. Turned out nice and spicy. Great recipe!