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
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.
RAJMA (INDIAN RED KIDNEY BEAN CURRY)
This is a quick and easy curry made from red kidney beans. Served with either naan (flatbread) or rice. Rajma masala is sold at most food stores in the international section.
Provided by redz1985
Categories Curries
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium pot, heat oil. When hot, add cumin.
- Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
- Add onions and stir until onion turns clear and add the tomato sauce.
- Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
- Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
- Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
- You adjust the spices accordingly, while tasting along.
- Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!
Nutrition Facts : Calories 409.9, Fat 6.4, SaturatedFat 0.6, Sodium 1637, Carbohydrate 70.3, Fiber 20.3, Sugar 10.4, Protein 22.9
BOMBAY KIDNEY BEANS
A can of beans, a can of tomatoes, some Indian-style seasoning, serve over rice, and you've got yourself a quick and healthy vegetarian meal. Use the higher amount of spices if you like your food a bit spicier. Adapted from The Vegetarian Gourmet's Easy Low-Fat Favorites.
Provided by Fluffy
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine beans, tomatoes, honey and seasonings in a medium saucepan.
- Bring to a boil, stirring occasionally.
- Reduce heat, cover, and simmer 10 minutes.
- In a small bowl, stir together cornstarch and water so that cornstarch dissolves.
- Add to saucepan.
- Cook 2-3 minutes, stirring constantly, until slighly thickened.
- Serve over rice.
Nutrition Facts : Calories 134.2, Fat 1, SaturatedFat 0.2, Sodium 487.7, Carbohydrate 26, Fiber 6.5, Sugar 8, Protein 7
BOMBAY BEANS AND CHICKEN
Make and share this Bombay Beans And Chicken recipe from Food.com.
Provided by Gingerbear
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 Tbsp of vegetable oil in large frying pan.
- Stir in chopped garlic, cumin and onions.
- Cook for 5 minutes over medium heat.
- Stir in kidney beans and diced tomatoes.
- Cook over medium heat for 5 to 10 minutes, stirring occasionally.
- Season to taste with salt and pepper.
- Stir in chopped cilantro.
- Keep warm.
- Brush chicken breasts with remaining 2 Tbsp oil, sprinkle with curry powder, salt and pepper.
- Grill under broiler, turning occasionally, until no longer pink inside (about 20 minutes).
- Slice chicken breasts and serve over rice, topped with kidney bean-tomato mixture.
- Add dollop of sour cream on each serving.
- Garnish with cilantro sprigs.
RAJMA (KIDNEY BEAN CURRY)
Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
- Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
- Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
- Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.5 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 34.9 mg, Sugar 3.3 g
PUNJABI RAJMA (KIDNEY BEANS)
This is my version of a recipe from the Hare Krishna website(www.harekrsna.com). This site is a goldmine for Indian vegetarian recipes. I also love the fact that Hare Krishna cooking doesn't use garlic and onions (which I do love), but substitute Hing or asafoetida powder. It's great when you're too lazy to chop/cry while chopping, and hing has its own healthy properties. I believe it is supposed to be an anti-flatulent for one thing. This dish is sort of like an Indian bean chili (an oxymoron for some). I ate it mixed with some basmati rice I cooked in my rice cooker with a small piece of cinnamon stick and a couple of green cardamom pods. My husband ate it with tortilla chips the next day. Some of the elements of the recipe were vague in the original recipe, so use your judgement! The cooking time is just a guess, and depends on your taste.
Provided by Shalabhanjika
Categories Beans
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and drain kidney beans.
- Heat the oil on medium to medium high.
- Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like.
- Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
- Add the rest of the spices and mix well.
- Add the kidney beans and mix well.
- Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
- About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
- Garnish with the rest of the cilantro when you are ready to eat it!
Nutrition Facts : Calories 353.4, Fat 8.4, SaturatedFat 1.1, Sodium 1193.5, Carbohydrate 53.9, Fiber 17.4, Sugar 6, Protein 19.2
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AFGHAN KIDNEY BEAN CURRY (LUBYA) • THE CURIOUS CHICKPEA
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Reviews 386Calories 199 per servingCategory Curry
- Melt 1 tablespoon of oil in a heavy bottomed pot over medium-low heat. Add the coriander and cumin and cook for about a minute or until the aromatic and a shade darker. Keep a close eye on them so they don't burn.
- Add the dried mint and the tomatoes and their juices to the pot (watch for splattering!), and mash them a little. Cook over medium-low heat, stirring occasionally, for around 7 minutes until they break down and are saucy. Transfer to a blender and blend until smooth, making sure to vent.
- Heat the remaining 1 tablespoon of oil to the pot and melt over medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened and starting to turn golden. Then add the minced garlic, and continue cooking for an additional 5 minutes, stirring often so it doesn't burn.
- Once the onions are nice and caramelized add the broth, the spiced tomato sauce, kidney beans, salt and pepper. Simmer uncovered on low heat for about 15 minutes. Adjust seasonings to taste.
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