Red kidney bean, chilli & ginger curry

Red kidney bean, chilli & ginger curry


Mustard seeds are rich in essential oils. Once heated, they add a nutty taste to curries.

The ingredient of Red kidney bean, chilli & ginger curry

  1. 1 tbs olive oil
  2. 1 large red onion, finely chopped
  3. 2 celery sticks, trimmed, chopped
  4. 2 garlic cloves, crushed
  5. 1 tbs finely grated fresh ginger
  6. 2 fresh long green chillies, deseeded, finely chopped
  7. 1 tbs brown mustard seeds
  8. 2 tsp ground coriander
  9. 2 x 400g cans diced tomatoes
  10. 325ml (1 1/2 cups) water
  11. 2 x 400g cans red kidney beans, rinsed, drained
  12. 350g sweet potato, peeled, chopped
  13. Pinch white sugar
  14. 8 pappadums
  15. Fresh small coriander leaves, to serve

The instruction how to make Red kidney bean, chilli & ginger curry

  1. Heat oil in a saucepan over medium heat. Cook onion and celery, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger, chilli, mustard seeds and coriander. Cook, stirring, for 1 minute or until aromatic.
  2. Add tomato and water. Bring to boil. Reduce heat to low and simmer for 10 minutes. Add beans and sweet potato. Simmer, covered, for 25-30 minutes or until potato is tender and curry is thick. Season to taste with pepper and a pinch of sugar.
  3. Microwave pappadums following packet directions. Serve curry with papadums and sprinkled with coriander.

Nutritions of Red kidney bean, chilli & ginger curry

calories: 336.751 calories
calories: 7 grams fat
calories: 1 grams saturated fat
calories: 46 grams carbohydrates
calories: 16 grams protein
calories: NutritionInformation

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