EASY KIDNEY BEAN CURRY
Kidney beans are often overlooked (unless you're making chili). Don't pass them up! They are nutritionally dense and just as versatile as other, more popular beans. They also meld perfectly in this easy vegetarian curry, which uses curry powder and pumpkin spice as substitutes to a long grocery list of individual spices. Be sure to cook the onion until golden brown-this one step adds much depth of flavor.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
- Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
- Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.
KIDNEY BEAN CURRY
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
- Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
Nutrition Facts : Calories 282 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium
BAKED BEAN CURRY
This is a variation of a baked bean curry my mother used to make for the family. I think it was as a quick substitute for the normal curries she used to make and till this day remains a firm favourite for me. Ive added a few ingredients, these are the fennel seeds, tandoori masala, and the addition of onions in the first stage. You can vary the spice levels within this recipe; I think the quantities I have added would make this hot - very hot if you are not used to curries. Say perhaps a madras level. If you are reducing the spice, make sure you reduce the turmeric accordingly too. I have written 1/2 cup butter/oil/ghee but I prefer to use a combination of butter and oil. Also, I do not add salt as it is usually contained in the baked bean cans. Hope you enjoy it. I usually eat with naan, pitta bread, chappati or if im feeling naughty - a paratha.
Provided by Mememememe
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil/butter/ghee.
- Once hot, chop and add the garlic, ginger, onions and green chillis. Stir fry for around 2 minutes on medium heat. Do not let it stick to the pan, add a little water if needed.
- Add fennel seeds stir fry for a further 5 minutes or until the onion has turned a light shade of brown.
- When the oil seems to be seperating from the onion mixture around the edges (this will usually happen after about 15 minutes of stir frying since you put the onions in), add the cayenne pepper, turmeric powder, and tandoori masala.
- Stir fry for a further 5 minutes.
- Before adding the baked beans, just double check that any water that you may have added has evaporated. If so, then add the baked beans and let it simmer for a further ten minutes. Just make sure you stir now and then so it doesnt stick together at the bottom.
- Chop and stir in the coriander, and serve.
CROCK POT COCONUT CURRY BAKED BEANS
This vegan baked bean recipe is a unique - but utterly delicious - spin on classic baked beans. Curry spices, coconut milk, ginger, and brown sugar help make this easy Crock Pot recipe shine. Perfect for your next potluck BBQ!
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 13
Steps:
- Add beans to Crock Pot.
- Add the olive oil to a large skillet over medium heat. Saute the onions until they begin to soften, about 5 minutes. Add garlic and saute for another minute. Stir in the ginger, curry powder, cumin, crushed red peppers, and salt.
- Reduce heat to low and stir in the coconut milk, tomato paste, and brown sugar until tomato paste is evenly distributed. Pour over beans and toss gently until beans are coated.
- Cook on low 8 - 10 hours.
- Taste and add additional salt if desired.
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