Rate this Article:
PrintKIDNEY BEAN CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Put the drained beans in a large saucepan with water. Boil for 10 minutes, Skim off any scum. Cover and cook until the beans are soft. Keep it aside.
- Heat the oil in a large heavy frying pan and fry the cumin seeds for 2 minutes until they begin to splutter.
- Add the onion, chilli, garlic and ginger and fry for 5 minutes. Stir in the curry paste, cumin, ground coriander, chilli powder, tomatoes and salt and cook for 5-7 minutes.
- Drain the beans and stir them in with the fresh coriander, Cover and cook for at least 15 minutes with little water if needed. Serve garnished with fresh coriander.
INGREDIENTS
- 250 grams dried red kidney beans, soaked over night
- 1 onion, thinly sliced
- 1 fresh green chilli, finely chopped
- 1 in piece fresh root ginger, grated
- 3 garlic cloves, crushed
- 2 tablespoon curry paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder
- 400 grams chopped tomatoes
- 2 tablespoon IDHAYAM sesame oil
- ½ teaspoon cumin seeds
- 2 tablespoon chopped fresh coriander
- Salt to taste
2 comments for “Kidney Bean Curry”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved