Yields2 Servings
CategoryDifficultyBeginnerPrep Time5 minsCook Time30 minsTotal Time35 mins
 1 tbsp Olive or Coconut Oil
 1 Onion (Chopped)
 2 Garlic Cloves (Chopped)
 2 tbsp Ginger (Grated)
 1 Small pack of Coriander
 1 tsp Ground Cumin
 1 tsp Paprika
 2 tbsp Garam Masala
 400 g Can of Chopped Tomatoes
 400 g Can of Kidney Beans
 Cooked Brown Rice to Serve
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.

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.

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.

Nutrition Facts

Serving Size 1

Servings 2


Amount Per Serving
Calories 282
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Sodium 100mg5%
Total Carbohydrate 33g11%
Dietary Fiber 14g57%
Sugars 13g
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tbsp Olive or Coconut Oil
 1 Onion (Chopped)
 2 Garlic Cloves (Chopped)
 2 tbsp Ginger (Grated)
 1 Small pack of Coriander
 1 tsp Ground Cumin
 1 tsp Paprika
 2 tbsp Garam Masala
 400 g Can of Chopped Tomatoes
 400 g Can of Kidney Beans
 Cooked Brown Rice to Serve

Directions

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.

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.

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.

Kidney Bean Curry