Spiced Kidney Bean Curry
with refreshing cucumber and coriander salsa
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
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
North Indian Style Spice Mix
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Onion
1 sachet(s)
Garam Masala
½ unit(s)
Lemon
5 grams
Coriander
1 unit(s)
Cucumber
170 grams
Quinoa
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3244 kJ
Energy (kcal)775 kcal
Fat21.7 g
of which saturates9.5 g
Carbohydrate106.1 g
of which sugars18.5 g
Dietary Fiber17.5 g
Protein45.5 g
Cholesterol0 mg
Salt3.63 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
•Pot with Lid
Instructions
1
- Boil a large pot of water for the quinoa.
- Stir in the stock and quinoa and bring back to the boil.
- Cook until the quinoa has doubled in size and the seed has visibly split, 12-15 mins.
- Drain in a sieve and return to the pot, off the heat. Season to taste with salt and pepper.
- Cover with a lid and set aside.
2
- Halve, peel and chop the onion into small pieces.
- Trim the cucumber, quarter lengthways, then chop widthways into small pieces.
- Roughly chop the coriander (stalks and all).
- Quarter the lemon.
- Drain and rinse the beans in a sieve.
3
- Place a large pot over medium-high heat with a knob of butter and a drizzle of oil.
- When hot, add half the onion and fry until softened, 4-5 mins.
- Add the North Indian spice mix and fry until fragrant, 1 min.
- Pour in the chopped tomatoes and beans.
- Cover and simmer for 10-12 mins. When the curry has 2 mins left to simmer, stir in the garam masala.
4
- Meanwhile, mix the cucumber, remaining onion and half the coriander in a bowl.
- Season to taste with salt, pepper and lemon juice.
5
- Add half the creme fraiche to the curry.
- Cook, stirring, until warmed through, 1-2 mins.
- Season to taste with salt, pepper and sugar.
- Add a splash of water to loosen the curry if you feel it's too thick.
6
- Serve up spoonfuls of quinoa and top with the creamy curry.
- Top with the cucumber salsa.
- Squeeze over lemon juice to taste.
- Top with remaining coriander and creme fraiche.
