Kidney Bean Curry
Ingredients
Click the image below for a video guide.
- 1 tbsp oil
- 2 onion, finely chopped
- 2 garlic cloves, finely chopped
- Thumb sized piece of ginger, peeled and chopped
- 1 tsp cumin
- 1 tsp garam masala
- 2 x cans of chopped tomatoes
- 2 x cans of kidney beans (keep the water of one tin)
- Long grain rice to serve
Method
1. Heat the oil on a pan and add the onion until it starts to soften. Add the garlic and ginger and stir for 2 minutes. Add the cumin, garam masala and stir again for a further minute.
2. Add in your tomatoes and kidney beans (add in the water of one tin).
3. Bring to the boil before reducing the temperature and simmering until the water reduces and curry begins to thicken.
4. Serve with rice or wraps.
The Finer Details
Per Portion
292 Calories
13g Protein
75g Carbs
5g Fat
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