芸豆咖喱

芸豆咖喱

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 容易
  • Serves 2

A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling

  • Freezable
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
Highlight Nutrient Unit
kcal 282
low in fat 8g
saturates 1g
carbs 33g
sugars 13g
fibre 14g
protein 13g
salt 0.1g
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Ingredients

  • 1 tbspvegetable oil
  • 1onion,finely chopped
  • 2garlic cloves,finely chopped
  • thumb-sized piece ofginger,peeled and finely chopped
  • 1 small packcoriander,stalks finely chopped, leaves roughly shredded
  • 1 tspground cumin
  • 1 tspground paprika
  • 2 tspgaram masala
  • 400g canchopped tomatoes
  • 400g cankidney beans,in water
  • cooked basmati rice,to serve

Method

  • STEP 1

    Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

  • STEP 2

    Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.

  • STEP 3

    Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

Goes well with

Recipe from Good Food magazine,May 2016

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A star rating of 4.5 out of 5. 219 ratings
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