Kidney Beans Curry
Rich, hearty, and bursting with bold flavors, Kidney Beans Curry is the perfect comfort food for any occasion. This aromatic dish combines tender, slow-cooked kidney beans with a fragrant blend of Indian spices, including cumin, coriander, garam masala, and turmeric. A base of sautéed onions, garlic, ginger, and green chili is complemented by tangy pureed tomatoes, creating a thick, luscious sauce that pairs beautifully with steamed rice or warm, fluffy bread. Ideal for vegetarians and packed with protein, this recipe is as nutritious as it is flavorful. Ready in under an hour, Kidney Beans Curry is a wholesome, crowd-pleasing option that’s easy to prepare and sure to impress. Keywords: kidney beans curry recipe, Indian curry, vegetarian protein, spicy bean curry, easy comfort food.
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Recipe Information
Ingredients
- 1 cup Dried kidney beans
- 4 cups Water
- 1 large, finely chopped Onion
- 2 medium, pureed Tomato
- 4 minced Garlic cloves
- 1.5 inch piece, grated Ginger
- 1 finely chopped Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon or to taste Salt
- 2 tablespoons Oil
- 2 tablespoons, chopped Fresh cilantro
Instructions
Rinse the dried kidney beans under cold running water until the water runs clear. Soak the beans in 4 cups of water for at least 8 hours or overnight.
Drain and rinse the soaked beans. In a pressure cooker, add the beans and 4 cups of fresh water. Cook for about 20 minutes or until the beans are soft and tender. You can also cook them in a regular pot, but this will take about 1 hour.
In a large pan, heat the oil over medium heat. Add the cumin seeds and let them splutter for a few seconds.
Add the chopped onions and sauté until they become golden brown.
Add the minced garlic, grated ginger, and chopped green chili. Sauté for another 2 minutes until fragrant.
Stir in the pureed tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until the oil starts to separate from the tomato mixture, about 5-7 minutes.
Add the cooked kidney beans along with their cooking liquid to the pan. Stir well to combine.
Season with salt and let the curry simmer on low heat for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken.
Stir in the garam masala and mix well. Cook for another 2 minutes.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice or your choice of bread.
Nutrition Facts
Calories |
1175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4814 mg | 209% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 35.3 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3944 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
