Spiced Kidney Bean Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spiced Kidney Bean Curry

Spiced Kidney Bean Curry

with refreshing cucumber and coriander salad

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
DifficultyEasy

Ingredients

Serving amount

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

125 grams

Creme Fraiche

(Contains Milk)

1 unit(s)

Onion

1 sachet(s)

Garam Masala

½ unit(s)

Lemon

5 grams

Coriander

½ unit(s)

Cucumber

Not included in your delivery

to taste

Butter

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

sideBannerName

Nutrition Values

Energy (kJ)3045 kJ
Energy (kcal)728 kcal
Fat19.8 g
of which saturates10.2 g
Carbohydrate108.3 g
of which sugars18.5 g
Dietary Fiber14.4 g
Protein24.4 g
Cholesterol0 mg
Salt2.58 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Pot with Lid

Instructions

Cook the Rice
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.
  • Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
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.
Simmer the Curry
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 spice mix and fry for 1 min. 
  • Pour in the chopped tomatoes 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.
Make the Salad
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.
Finishing Touches
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 sauce if required.
Garnish and Serve
6
  • Divide the curry between bowls with spoonfuls of fluffy rice.
  • Squeeze over lemon juice to taste.
  • Top with remaining coriander and creme fraiche.
  • Serve with refreshing cucumber salad alongside.
Meal right image

Explore Similar Recipes

Meal left image