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Kidney Bean Curry

Kidney Bean Curry

with cucumber and coriander salad

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Because of how well red kidney beans hold their shape during cooking they're perfect for simmered dishes like this one. This veggie curry is filled with protein, fibre and of course, plenty of flavour.

Tags:Quick•Veggie
Allergens:Milk
Total Time25 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 pack

Red Kidney Beans

1 pack

Chopped Tomato with Onion & Garlic

1 sachet

North Indian Style Spice Mix

125 g

Creme Fraiche

(ContainsMilk)

1 piece

Onion

1 sachet

Garam Masala

½ piece

Lemon

5 g

Coriander

½ piece

Cucumber

150 g

Rice

Not included in your delivery

to taste

Butter

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3390 kJ
Energy (kcal)810 kcal
Fat29.16 g
of which saturates16.53 g
Carbohydrate107.47 g
of which sugars17.66 g
Dietary Fiber14.43 g
Protein23.79 g
Cholesterol0 mg
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Sieve
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid. 
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid.
  • Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
  • Halve, peel and chop the onion into small pieces.
  • Trim half the cucumber (double for 4p), then quarter lengthways. Chop widthways into small pieces.
  • Roughly chop the coriander (stalks and all).
  • Quarter the lemon.
  • Drain and rinse the beans in a sieve. Mash half with a fork.
3
  • Place a large pot over medium-high heat with 1 tbsp butter (double for 4p).
  • When hot, add half the chopped onion and fry for 4-5 mins.
  • Add the North Indian style spice mix and fry for 1 min. 
  • Pour in the chopped tomato and beans (both mashed and whole).
  • Cover and simmer for 10-12 mins. Add the garam masala when the curry has 2 mins left to simmer.
4
  • Meanwhile, in a bowl mix the chopped cucumber, remaining chopped onion and half the coriander.
  • Season to taste with salt, pepper and lemon juice.
5
  • Stir half the creme fraiche into the curry and allow to warm through.
  • Season to taste with salt, pepper and sugar.
  • Add a splash of water to loosen the curry if required.
6
  • Divide the curry between bowls with spoonfuls of fluffy rice.
  • Squeeze over remaining lemon juice to taste.
  • Top with remaining coriander and creme fraiche.
  • Serve with cucumber salad alongside.