This Afghan-style bean curry is rich, spiced, and full of protein-packed kidney beans. Naturally gluten-free, it makes an easy crowd-pleaser for family dinners or group meals, and freezes well for later.
Ingredients
- 2 x 400g cans kidney beans
- 2 tablespoons rapeseed/canola oil
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin/jeera
- 1 teaspoon dried mint
- 2 x 400g cans plum tomatoes
- 2 red onions
- 4 cloves garlic
- 300 ml vegetable stock
- Pinch of sea salt
- Pinch of black pepper
To serve and garnish
- Your choice of grain such as basmati rice, short-grain brown rice, or noodles (I usually do basmati rice with ½ teaspoon of turmeric powder to give it a lovely yellow color)
- Small bunch of fresh coriander/cilantro
- 1 red onion
Instructions
- Drain and rinse your cans of kidney beans and set aside.
- Add 1 tablespoon of the rapeseed/canola oil to a large saucepan or stew pot and warm it up on a medium heat for 1 minute.
- When it’s hot, add the ground coriander and cumin. When they smell fragrant, add the dried mint and the canned tomatoes.
- Mash the tomatoes down with a fork. Cook for 5 minutes.
- Meanwhile, finely dice your red onions and thinly slice your garlic.
- Use a hand-held/immersion blender to blend the tomatoes and spices into a smooth sauce. Empty the sauce into a bowl and set aside, then rinse your pan/pot out ready for the next step.
- Add the remaining oil to the pan/pot and warm up on a medium-low heat for 1 minute. Add the onions and cook for 10 minutes, stirring occasionally, until softened and starting to turn golden.
- Next add the garlic and continue to cook for 5 minutes, stirring often so it doesn’t burn.
- Once the onions are nice and caramelized, add the vegetable stock, spiced tomato sauce, kidney beans, salt and black pepper.
- Simmer, uncovered, on a low heat for about 15 minutes. Adjust the seasonings to taste. Pop your grain of choice on to cook now while the dish is simmering.
- Now prepare your garnish. Chop your fresh coriander/cilantro and dice your red onion. Garnish the curry with the coriander and chopped onion and serve with your cooked grain of choice. It looks really beautiful served with yellow basmati rice cooked with ground turmeric, a pinch of black pepper and a few saffron threads if you have it.