KIDNEY BEAN CURRY
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 282 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium
RAJMA (KIDNEY BEAN CURRY)
Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
- Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
- Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
- Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.5 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 34.9 mg, Sugar 3.3 g
EASY KIDNEY BEAN CURRY
Kidney beans are often overlooked (unless you're making chili). Don't pass them up! They are nutritionally dense and just as versatile as other, more popular beans. They also meld perfectly in this easy vegetarian curry, which uses curry powder and pumpkin spice as substitutes to a long grocery list of individual spices. Be sure to cook the onion until golden brown-this one step adds much depth of flavor.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
- Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
- Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.
KIDNEY BEAN CURRY
From Manju Malhi 'Brit Spice', makes a delicious side dish with curry or grilled meat and is wonderful in pita bread with a salad and a coriander chutney
Provided by lindseylcw
Categories Curries
Time 18m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- heat oil in saucepan and add chopped onion and garlic.
- fry for 5-6 mins then add chilli.
- stir in the turmeric, cumin and coriander followed by salt and garam masala and cook for a minute.
- add grated ginger and fry for a minute then stir in the tomato puree.
- add the drained and washed beans and mix well continuing to fry for another minute.
- pour in 200 ml water, cover and simmer over very low heat for 3 mins until thickens or oil floats to the surface - pour this off if you wish.
- Stir in the butter if you are using it.
Nutrition Facts : Calories 340.5, Fat 16.9, SaturatedFat 3.3, Cholesterol 5, Sodium 897.2, Carbohydrate 38.4, Fiber 10.1, Sugar 7.4, Protein 11.7
KIDNEY BEAN CURRY - SOUTH INDIAN STYLE
Here is a south Indian style curry. You can also make this same curry with chickepeas instead of the kidney beans.
Provided by Andtototoo
Categories Curries
Time 30m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- In a large frying pan put the oil, mustard seeds, urad dal, cumin seeds and dried red chili and heat over high heat until the mustard seeds have popped for about 10 seconds AND the dal is light brown.
- Quickly stir in the hing and onion. Reduce heat to medium-high and cook, stirring frequently for about 5 minutes.
- Reduce heat to medium and stir in the green bell peppers and cook another 3-4 minutes.
- Add the minced serrano chilies (less if you don't want it too hot) and after 2 minutes, add the tomatoes. If your tomatoes aren't very juicy or ripe, you can add some tomato sauce to give the curry a good tomato flavor. {I usually keep some tomato sauce in a plastic bag in the freezer and just cut off what I need for something like this.] Cook 3 more minutes, adding a bit of water if the curry gets too dry.
- Add the kidney beans (and water as needed) and cook another 1-2 minutes until everything has married.
- Stir in the the turmeric, curry powder, garam masala (optional) and salt. Check to adjust spices.
- Turn off heat and garnish with fresh chopped cilantro.
- This curry actually tastes best if made earlier in the day and allowed to sit for several hours.
- Can be eaten with either plain boiled rice or Indian bread. A raita along side would also be nice.
Nutrition Facts : Calories 202.5, Fat 11.9, SaturatedFat 1.6, Sodium 257.9, Carbohydrate 19.8, Fiber 5.8, Sugar 5.1, Protein 6
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- In a food processor, pulse the ginger with the garlic, chiles and 3/4 cup of the chopped cilantro until a finely chopped paste forms, about 2 minutes.
- In a large saucepan, melt the ghee over moderately high heat. Add the cumin seeds and cook until fragrant and beginning to pop, about 1 minute. Add the onions and season with generous pinches of salt and pepper. Cook until softened and beginning to brown, about 10 minutes. Stir in the cilantro paste and cook until slightly softened, about 1 minute. Add the sweet potatoes, coriander, turmeric, kidney beans, the tomatoes and their juices and 2 cups of water. Bring to a boil, then simmer over moderate heat until the sweet potatoes have softened and the liquid has thickened, about 30 minutes. Stir in the remaining 3/4 cup chopped cilantro, the garam masala and lemon juice. Season with salt and pepper.
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