Red Kidney Bean Curry

An aromatic Indian curry featuring tender red kidney beans, tomatoes, and fragrant spices. An ideal dish for vegetarian tables, served with fluffy basmati rice.

Ingredients

• 1 tbsp Vegetable oil
• 1 pcs Onion
• 2 clove Garlic
• 1 pcs Ginger
• 1 pcs Cilantro
• 1 tsp Cumin
• 1 tsp Paprika
• 2 tsp Garam masala
• 400 g Canned tomatoes
• 400 g Red kidney beans
• Basmati rice

Instructions

1. Heat the oil over medium heat in a large skillet. Add the sliced onion and a pinch of salt, cook for 6–8 minutes, stirring occasionally, until the onion becomes soft and begins to turn light golden. Then add the minced garlic, grated ginger, and cilantro stems, cook for another 2 minutes until fragrant.
2. Add the cumin, paprika, and garam masala to the skillet, cook for 1 more minute until the mixture becomes aromatic. Stir in the canned tomatoes and red kidney beans with their liquid, bring to a boil.
3. Reduce the heat and simmer the curry for 15 minutes until it reaches the desired consistency. Season with salt and pepper to taste. Serve with fluffy basmati rice and cilantro leaves.