Red Bean and Tomato Curry
Dive into the comforting warmth of this Red Bean and Tomato Curry, a vibrant and nutritious dish perfect for weeknight dinners or cozy gatherings. Bursting with bold flavors, this vegan-friendly recipe combines tender red kidney beans with aromatic spices like curry powder, cumin, and turmeric, creating a deeply satisfying base enhanced by the sweetness of tomatoes and a touch of creamy coconut milk. The addition of garlic, ginger, and fresh cilantro brings a fresh, zesty kick, rounding out the dish beautifully. Simple and quick to prepare in just 45 minutes, this wholesome curry pairs perfectly with fluffy basmati rice or buttery naan bread, making it an ideal choice for a hearty plant-based meal. Whether you’re a curry enthusiast or a first-timer, this recipe offers a delightful blend of spice, richness, and comfort that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups canned red kidney beans
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 inch, grated ginger
- 3 medium, chopped tomatoes
- 2 tablespoons tomato paste
- 1 cup water
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon, or to taste salt
- 1 teaspoon sugar
- 0.5 cup coconut milk
- 2 tablespoons, chopped (for garnish) fresh cilantro
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Stir in the curry powder, ground cumin, coriander, paprika, turmeric, and red chili powder. Cook for 1-2 minutes to toast the spices, stirring constantly.
Add the chopped tomatoes and tomato paste, and cook for 5-7 minutes until the tomatoes break down into a rich, thick base.
Pour in the water and stir well to combine. Bring the mixture to a gentle simmer.
Add the canned red kidney beans (drained and rinsed) and stir to coat them in the sauce.
Season with salt and sugar, and let the curry simmer on low heat for 10-15 minutes, allowing the flavors to meld.
Stir in the coconut milk, and cook for an additional 2-3 minutes to make the curry creamy.
Taste and adjust seasoning if needed, adding more salt or spices as desired.
Garnish with chopped fresh cilantro and serve hot with rice or naan bread.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 34.0 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1788 mg | 38% | |
*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.
