Mixed Bean Curry

mixed bean curry

Mixed Bean Curry

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My go-to curry recipe, with a traditional mix of spices, vegetables, and beans. Best served with brown rice or naan bread.
Servings: 4
Calories: 289
Prep Time 20 minutes
Cook Time 1 hour 20 minutes


  • 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


  • 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.


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.
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
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