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PrintRED KIDNEY BEAN CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Place the drained beans in a large pan with double the volume of water. Boil for about 10 - 15 minutes.
- Remove from heat, rinse and cook on low flame, for about an hour or until the beans are soft.
- Heat the oil in a wok or large pan and fry the cumin seeds for 2 minutes until they begin to splutter.
- Add the onion, chilli, garlic and ginger and fry for about 3-5 minutes. Stir in the curry paste, cumin, coriander, chilli powder and salt, cook for few more minutes.
- Add the tomatoes and simmer for 3-5 minutes. Add the beans and fresh coriander. Cover and cook for about 10 - 15 minutes. Garnish with the coriander leaves and serve.
INGREDIENTS
- 220 grams dried red kidney beans, soaked and drained
- 420 grams chopped tomatoes
- 20 grams chopped fresh coriander
- 1 onion, thinly sliced
- 2 tablespoon IDHAYAM Sesame oil
- ½ teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1 fresh green chilli, finely chopped
- 3 garlic cloves, crushed
- 1 inch piece fresh root ginger, grated
- ½ teaspoon chilli powder
- 2 tablespoon curry paste
- 1 teaspoon ground coriander
- Fresh coriander, to garnish
- Salt, to taste
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