Kidney Bean Curry
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling
Method
Based on 2 servings, adjust as needed.
Step 1
Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
Step 2
Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
Step 3
Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
- Ingredients
- Based on 2 servings
-
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 small pack Coriander, stalks finely chopped, leaves roughly shredded 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
2 tsp Garam Masala 1x Sainsbury's Garam Masala 38g -
400g can Kidney Beans 1x Sainsbury's Red Kidney Beans in Water 400g (240g*) -
400g can Chopped Tomatoes 1x Sainsbury's Chopped Tomatoes Can 400g -
Cooked Basmati Rice, to serve 1x Sainsbury's Microwave Rice Basmati 250g -
2 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
thumb-sized piece of Ginger, peeled and finely chopped 1x Sainsbury's Ginger 100g -
1 tsp Ground Paprika 1x Sainsbury's Paprika 44g