Vés enrere Kidney Bean Curry

Kidney Bean Curry

  • Author: Pablo Magaña
  • Minute required: 25 minutes
  • Difficulty: Easy


Boiled red kidney beans (520 g.)

1 onion (preferably red)

2 garlic cloves

Tomato sauce/pure

1 teaspoon ginger powder

1 teaspoon cumin seeds/cumin powder

1 teaspoon turmeric powder

1 teaspoon garam masala powder

Coriander and salt (to taste)

1 tablespoon of Kashmiri chili powder (optional)

Chili flakes (optional/to taste)


  1. Fry the finely chopped onion in olive oil/vegan ghee.
  2. When the onion becomes translucent, add the garlic, also finely chopped.
  3. Add the spices:

(i) a teaspoon of ginger powder,

(ii) a teaspoon of cumin seeds or cumin powder,

(iii) a teaspoon of turmeric powder,

(iv) a teaspoon of garam masala powder,

(v) a pinch of salt (optional black pepper),

(vi) chili flakes (optional, and to taste),

(vii) and a tablespoon of Kashmiri chili powder (optional).

  1. Stir in the spices, the onion and the garlic (30 seconds).
  2. Stir in the tomato sauce/pure 1-2 minutes.
  3. Stir in the red kidney beans 1 minute.
  4. Add the water, and simmer at medium heat 10 minutes or more, until it has the desired consistency (keep adding water if needed).
  5. Stir in finely chopped coriander 2-3 minutes and maybe vegan cooking cream.