Natal Red Kidney Bean Curry - Store Cupboard Curry

April 01, 2020

Natal Red Kidney Bean Curry - Store Cupboard Curry

On lockdown with just a couple of tins in the cupboard? No problem! This is a really tasty curry using just a handful of ingredients. I am posting the original recipe first but will advise at the end how you can adjust it if not all of the original ingredients are available. 

Serves 6 as a side, 2 – 3 as a main

1x 400g tin red kidney beans, drained 
1x 400g tin finest chopped tomatoes 
1 – 2 fresh, hot green chillies finely chopped
3 whole dried red hot chillies
5cm piece of fresh ginger finely chopped
1 clove garlic, peeled and crushed
3 tbsp vegetable oil 
¼ tsp turmeric 
1 tsp ground coriander 
1 tsp ground cumin
½ tsp whole brown mustard seeds 
½ teaspoon whole cumin seeds 
a pinch of asafoetida 
10 – 15 fresh curry leaves 
1 tsp sugar 
1 ½ tsp salt

Heat the oil in a medium sized pan over a medium to high heat. When hot put the red chillies, mustard seeds, cumin seeds and asafoetida in.

When the mustard seeds begin to pop add the curry leaves and tomatoes. Stir once then add the turmeric, coriander, cumin, green chillies, garlic, ginger, sugar and salt.

Stir and bring to the boil. Reduce the heat and simmer gently for 5 minutes.

Now add the beans, stir them into the sauce and simmer on a very low heat for 15 minutes. Serve immediately with rice. 

LOCKDOWN VERSION

1x 400g tin red kidney beans, drained 
1x 400g tin finest chopped tomatoes 
1 tsps chilli powder
3 tbsp vegetable oil 
1 tbsp curry powder
1 tsp sugar 
1 ½ tsp salt

Heat the oil in a medium sized pan over a medium to high heat. When hot add the curry powder and chilli powder, stir for a couple of seconds then add the tomatoes. Stir once then add the sugar and salt.

Stir well again and bring to the boil. Reduce the heat and simmer gently for 5 minutes.

Now add the kidney beans, stir them into the sauce and simmer on a very low heat for 15 minutes. Serve immediately with rice. 



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