RED KIDNEY BEAN AND COCONUT CURRY (STEP-BY-STEP + VIDEO RECIPE)

Red Kidney Bean and Coconut Curry is a delicious fusion recipe of African and Indian cuisines. This vegan curry is mild and creamy but still flavourful. Serve with rice and Mixed Fruit and Nut raita for a complete and filling meal.

African and Indian style red kidney bean curry served with rice in a bowl.



RED KIDNEY BEAN AND COCONUT CURRY


Pantry/Food Cupboard staples meal ideas:


To answer the age-old question of “what to cook”, we always turn towards our food cupboard to look for inspiration. 

These days, stocking up on fresh vegetables isn’t easy but we can find some tins and dried lentil packets. 

We have drastically had to change the way we shop and are relying on pantry essentials now more than ever. 

It is vital that we eat nutritious food at this time but without compromising on taste.

This recipe is:


✓ Delicious and filling

✓ Vegan

✓ High in protein

✓ Packed with fibre and iron

✓ Serve as a soup with crusty bread

✓ Can be made from store cupboard ingredients


To make this Red Kidney Bean and Coconut Curry recipe you will need:




  • Red Kidney Beans (canned or dried)
  • Coconut Milk
  • Onion
  • Ginger and Garlic paste (readymade)
  • Spice mix - red chilli powder, turmeric, ground cumin and coriander and curry powder
  • Tomato paste and crushed tomato or puree
  • Oil

How to make Red Kidney Bean and Coconut Curry Step by Step and Recipe Pictures

To simplify there is cups and tablespoons measurements as well as a metric to this recipe.

1. Heat oil in a pan.

2. Saute roughly chopped onion for 3-4 minutes.

3. Add ginger-garlic paste or puree, mix and cook another minute or so.

4. Add thick tomato paste and mix.

5. Mix in the tomato puree and cook until little oil is visible to the surface.

6. Add spices powders and mix well and cook.

7. You may add a couple of spoons of water while cooking the masala.

8. Tip in the red kidney beans.


9. Mix and add water.

10. Cover and cook for 4-5 minutes.

11. Mix well.

12. Season with the salt and mix.

13. Pour coconut milk and stir.

14. bring it to a gentle boil and simmer.

15. Turn off the heat and mix.

16. Serve hot.


What can I substitute Red Kidney Beans with?

You can use white kidney beans, pinto beans or aduki beans in place of the kidney beans.

Can I use dried red kidney beans for this recipe?

Yes! Simply soak the dried red kidney beans overnight and then pressure cook before using in the recipe.

I don't have thick tomato paste what can I use instead?

You can skip it totally and add lemon juice or amchoor powder (dried mango powder) instead.

Serving suggestions

Serve with Gujarati Rotli, or Khada Masala (whole spices) Rice or Coconut Paratha and No-cook Nepali Cucumber Salad for a filling and nutritious meal.

How to store curry?

This curry can stay fresh in the fridge for 5 days. If tinned red kidney beans are used then do not freeze.

However, if you have used dried red kidney beans then you can easily freeze in freezer-friendly Tupperware.

delicious red kidney bean curry served with rice in a white bowl on black backdrop.


Check out our Red Kidney Bean and Coconut Curry Video on Youtube




Red Kidney Bean recipe ideas:




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red kidney beans, curry, coconut
Lunch, Dinner, mains
African, Indian
Red Kidney Bean and Coconut Curryhttps://www.youtube.com/watch?v=G6PnSWCsRHkRed Kidney Bean and Coconut Curry is a delicious fusion recipe of African and Indian cuisines. Comes together in less than 30 minutes with store cupboard ingredients.https://www.youtube.com/watch?v=G6PnSWCsRHk2020/03/30
Yield: 2 SERVINGS
Author:

RED KIDNEY BEAN AND COCONUT CURRY

RED KIDNEY BEAN AND COCONUT CURRY

Red Kidney Bean and Coconut Curry is a delicious fusion recipe of African and Indian cuisines. Comes together in less than 30 minutes with store cupboard ingredients.
Prep time: Cook time: Total time:

Ingredients:

  • 1 tin red kidney beans (400g with water)
  • 2 tbsp. oil
  • 1 medium finely chopped onion
  • 1 tsp. ginger-garlic paste/puree
  • 1 tsp. thick tomato paste
  • 1/4 cup tomato puree (60ml)
  • 1 tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • 2 tsp. ground cumin and coriander
  • 1/2 tsp. curry powder
  • 1/2 cup thick coconut milk  (120ml)
  • salt to taste

Instructions:

How to cook RED KIDNEY BEAN AND COCONUT CURRY

  1. 1. Heat oil in a heavy based pan.
  2. 2. Add chopped onion and sauté until light brown.
  3. 3. Add ginger garlic paste and fry the mixture further for a couple of minutes on medium heat.
  4. 4. Tip in thick tomato paste and purée, mix well and cook 3-4 minutes or until oil separates from the mixture.
  5. 5. Now add all the spices and cook the masala.
  6. 6. Add 2 tbsp. water and cook another minute or so.
  7. 7. Add kidney beans and 1/4 cup water.
  8. 8. Mix well and cover the pan with the lid and cook for 4-5 minutes.
  9. 9. Add salt and coconut milk.
  10. 10. Bring it to boil and simmer 2 minutes.
  11. 11. Turn off the heat.
  12. 12. Garnish it with parsley and serve with rice or roti.

Notes:

Don’t have thick tomato paste? Skip it.
If fresh tomatoes available, crush it and use instead of canned ones.
We have garnished the curry with the homegrown parsley leaves, coconut milk and red chopped onion for photographic purpose.
Calories
409.89
Fat (grams)
28.47
Sat. Fat (grams)
11.92
Carbs (grams)
32.75
Fiber (grams)
8.12
Net carbs
24.63
Sugar (grams)
4.50
Protein (grams)
10.98
Sodium (milligrams)
368.23
Cholesterol (grams)
0.53
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Created using The Recipes Generator


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