Recipe

Kidney Bean Curry

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Kidney Bean Curry

Barley topped with kidney beans in a spicy tomato masala sauce and a sprinkle of fresh coriander.




Ingredients to serve 2

  • ½ cup x barley
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 1 tbsp x Ginger & Garlic Masala
  • 1 tsp x Atchaar Masala
  • 1 tin x kidney beans – drain & rinse
  • 2 x tomatoes – grate coarsely
  • ½ sachet x tomato paste
  • 5g x coriander – chop leaves roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x barley
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 2 tbsp x Ginger & Garlic Masala
  • 2 tsp x Atchaar Masala
  • 2 tins x kidney beans – drain & rinse
  • 4 x tomatoes – grate coarsely
  • 1 sachet x tomato paste
  • 10g x coriander – chop leaves roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. For speed, cook the barley before preparing all ingredients as indicated above.

Step 2

Barley: Place a pot on medium-high heat, add the barley and pour in boiling water (enough to cover by 5cm, no salt). Bring to the boil and cook for 25-30 minutes until cooked, but with a slight bite. Drain. Season with a little salt.

Step 3

Kidney bean curry: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 2 minutes before adding the garlic. Cook for another minute, add the Ginger & Garlic Masala and Atchaar Masala and sauté for 1 minute. Add the kidney beans, cook for 2 minutes, then add the grated tomatoes with water (½ cup for 4; ¼ cup for 2) and let it simmer (gently boil) for 6-8minutes until the sauce thickens. Add the tomato paste and cook for another minute.

Step 4

Serve the barley topped with the kidney bean curry and fresh coriander.



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