Spiced Kidney Bean Curry
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Spiced Kidney Bean Curry

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.

Tags:
Quick
Veggie
Climate Conscious
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

65 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

to taste

Oil

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Nutrition Values

Energy (kJ)2737 kJ
Energy (kcal)654 kcal
Fat12.4 g
of which saturates6 g
Carbohydrate107 g
of which sugars17.5 g
Dietary Fiber14.4 g
Protein23.8 g
Cholesterol0 mg
Salt3.55 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, cover and cook for 10 mins.
  • Once cooked, remove 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). Quarter lengthways, then 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) 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. When the curry has 2 mins left to simmer, stir in the garam masala.
Make the Salsa
4
  • Meanwhile, mix the chopped cucumber, remaining chopped onion and half the coriander in a bowl.
  • Season to taste with salt, pepper and lemon juice.
Finishing Touches
5
  • Add half the creme fraiche to 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.
Garnish and Serve
6
  • Serve up spoonfuls of fluffy rice, curry and the cucumber salsa all in the same bowl.
  • Squeeze over lemon juice to taste.
  • Top with remaining coriander and creme fraiche.
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