Spiced Kidney Bean Curry
with refreshing cucumber and coriander salad
Because of how well red kidney beans hold their shape during cooking they're perfect for simmered dishes like this one. This veggie curry is filled with protein, fibre and of course, plenty of flavour.
Tags:
Quick
•Veggie
Allergens:
Milk
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Red Kidney Beans
150 grams
Rice
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
North Indian Style Spice Mix
125 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Onion
1 sachet(s)
Garam Masala
½ unit(s)
Lemon
5 grams
Coriander
½ unit(s)
Cucumber
Not included in your delivery
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kcal)810 kcal
Energy (kJ)3390 kJ
Fat29.2 g
of which saturates16.5 g
Carbohydrate107.5 g
of which sugars17.7 g
Dietary Fiber14.4 g
Protein23.8 g
Cholesterol0 mg
Salt2.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Instructions
1
- Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve, peel and chop the onion into small pieces.
- Trim half the cucumber (double for 4p), then quarter lengthways. Chop widthways into small pieces.
- Roughly chop the coriander (stalks and all).
- Quarter the lemon.
- Drain and rinse the beans in a sieve. Mash half with a fork.
3
- Place a large pot over medium-high heat with 1 tbsp butter (double for 4p).
- When hot, add half the chopped onion and fry for 4-5 mins.
- Add the North Indian style spice mix and fry for 1 min.
- Pour in the chopped tomato and beans (both mashed and whole).
- Cover and simmer for 10-12 mins. Add the garam masala when the curry has 2 mins left to simmer.
4
- Meanwhile, in a bowl mix the chopped cucumber, remaining chopped onion and half the coriander.
- Season to taste with salt, pepper and lemon juice.
5
- Stir half the creme fraiche into the curry and allow to warm through.
- Season to taste with salt, pepper and sugar.
- Add a splash of water to loosen the curry if required.
6
- Divide the curry between bowls with spoonfuls of fluffy rice.
- Squeeze over remaining lemon juice to taste.
- Top with remaining coriander and creme fraiche.
- Serve with refreshing cucumber salad alongside.
