Mixed Bean Curry
My go-to curry recipe, with a traditional mix of spices, vegetables, and beans. Best served with brown rice or naan bread.
Ingredients
- 4 oz dried red kidney beans
- 4 oz dried black-eye beans
- 1 onion chopped
- 1 - 2 cloves garlic crushed
- 1 - 2 tablespoons oil
- 1/2 teaspoon chilli powder
- 1 teaspoon ground ginger
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon turmeric
- juice of 1 lemon
- 14- oz can tomatoes
- 1/4 pint vegetable stock
- salt and pepper
- chopped parsley to garnish
Instructions
- Soak the beans in cold water overnight. Drain and put in a large saucepan. Cover with fresh water and bring to the boil. Boil rapidly for 10 minutes then reduce the heat and simmer for 30 minutes.
- Drain. Cook the onion and garlic in the oil until soft. Add the spices and cook over a gentle heat for 2 - 3 minutes. Add the lemon juice, tomatoes and stock and bring to the boil.
- Reduce the heat, add the beans and cover the pan. Simmer gently for 30 - 40 minutes, or until the beans are tender and the excess liquid has been absorbed.
- Season to taste, garnish with chopped parsley and serve with brown rice, poppadums and a suitable relish or chutney.
Notes
Cook's Tip
A spicy egg side dish tastes good with this curry. Roughly chop 4 hard-boiled eggs, sprinkle with chopped onion, chopped fresh coriander and chilli powder.
A spicy egg side dish tastes good with this curry. Roughly chop 4 hard-boiled eggs, sprinkle with chopped onion, chopped fresh coriander and chilli powder.
Calories: 289 kcal
Carbohydrates: 39 g
Protein: 11 g
Fat: 12g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 844 mg
Potassium: 902 mg
Fiber: 10 g
Sugar: 8 g
Vitamin A: 381 IU
Vitamin C: 28 mg
Calcium: 107 mg
Iron: 6 mg