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    You are in: Home / Recipes / Red Bean and Tomato Curry Recipe
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    Red Bean and Tomato Curry

    Average Rating:

    3 Total Reviews

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    • on September 20, 2012

      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!

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    • on June 17, 2011

      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!

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    • on March 08, 2010

      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!

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    Nutritional Facts for Red Bean and Tomato Curry

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 274.6
    Calories from Fat 76
    Total Fat 8.5 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 596.1 mg
    Total Carbohydrate 39.3 g
    Dietary Fiber 13.1 g
    Sugars 8.6 g
    Protein 12.2 g


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