Kidney bean curry
Kidney bean curry It is a very popular, delicious and filling dish, made entirely from plant-based ingredients without any animal products. Soft and tender red beans combine perfectly with a warm, savory spice sauce with a distinctive aroma. The spice flavors blend perfectly, not too sharp but still have a deep taste, enhanced by a touch of soft coconut milk and a sprinkling of fresh leaves. This dish is perfect served warm with soft rice or flatbread, providing genuine comfort and satisfaction to anyone who eats it.
Shared by Lea
Time
55 min
Difficulty
easy
🛒 Ingredients
- 250 grams of red beans, soak in clean water overnight then boil until soft
- Two finely chopped onions
- 3 cloves garlic, finely chopped
- One piece of ginger, finely grated
- Two ripe tomatoes, diced
- 150 ml thick vegetable coconut milk
- One teaspoon of turmeric powder
- One teaspoon of coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder (to taste)
- Salt and sugar to taste
- Vegetable oil to taste
- Fresh coriander leaves for sprinkling
👩🍳 Instructions
- 1
Heat oil in a frying pan, sauté the onions slowly until softened and golden. Add garlic and ginger, continue to sauté until perfectly fragrant.
- 2
Add all the powdered spices, stir quickly for a moment so it doesn't burn, then add the tomato pieces. Cook until the tomatoes break down and blend with the spices.
- 3
Add the red beans that have been boiled until soft and a little of the boiling water. Mix well and cook over medium heat for 10-15 minutes to allow the spices to penetrate the beans.
- 4
Pour in the thick coconut milk slowly while stirring gently so that it doesn't curdle. Add salt and a little sugar to balance the taste, cook briefly until the sauce thickens to your liking.
- 5
Turn off the heat and sprinkle with fresh coriander leaves. Serve warm with rice or your favorite bread for the ultimate flavor.