kidney bean curry
This is a simple, but delicious Indian-flavored bean curry dish. Serve over rice with some Naan bread and a veggie/salad. Cook time does not include rice cooking time.
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prep time
20 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 teaspoons ghee or coconut oil
- 1/2 - 1 cups minced onion
- 1 tablespoon ginger root, minced
- 3 cloves garlic, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 - 2 teaspoons curry powder (or more to taste)
- 3 - 4 Roma tomatoes, chopped
- 2 cups canned kidney beans, rinsed and drained
- salt & pepper, to taste
- cayenne pepper, to taste (optional)
How To Make kidney bean curry
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Step 1Heat ghee or coconut oil in a large skillet over medium heat. Add onion, ginger, and garlic - stirring often. Allow the onion to brown slightly - be careful not to burn ingredients.
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Step 2Add the seasonings and stir for approximately 1 minute.
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Step 3Add the chopped tomatoes and beans - season with salt and pepper -cayenne pepper if preferred. Mix well.
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Step 4Allow the dish to simmer until the desired consistency. Serve over rice with Naan on the side.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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