Red Bean and Tomato Curry

READY IN: 30mins
Recipe by English_Rose

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

Top Review by Dr. Jenny

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!

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.

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