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.
1 pack(s)
Red Kidney Beans
150 grams
Rice
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
North Indian Style Spice Mix
65 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Onion
1 sachet(s)
Garam Masala
½ unit(s)
Lemon
5 grams
Coriander
1 unit(s)
Cucumber
240 grams
Lamb Mince
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Oil
NOTE: If you've chosen to swap to lamb, add the mince to the pot along with the onion and fry until cooked through, 5-6 mins.