Spiced Kidney Bean Curry
with refreshing cucumber and coriander salsa
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.
Red Kidney Beans
Chopped Tomato with Onion & Garlic
North Indian Style Spice Mix
Not included in your delivery
- 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, cover with the lid and cook for 10 mins.
- Once cooked, 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).
- 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.
- Place a large pot over medium-high heat with 1 tbsp butter (double for 4p) and a drizzle of oil.
- When hot, add half the chopped onion and fry until softened, 4-5 mins.
- Add the North Indian spice mix and fry until fragrant, 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.
- Meanwhile, in a bowl mix the chopped cucumber, remaining chopped onion and half the coriander.
- Season to taste with salt, pepper and lemon juice.
- Pour half the creme fraiche into the curry.
- Cook, stirring, until warmed through, 1-2 mins.
- Season to taste with salt, pepper and sugar.
- Add a splash of water to loosen the curry if you feel it's too thick.
- Divide the curry between bowls with spoonfuls of fluffy rice and the cucumber salsa alongside.
- Squeeze over lemon juice to taste.
- Top with remaining coriander and creme fraiche.