
Spicy Red Kidney Bean Potato Curry
Serves
4
Good for:
Lunch
Dinner
Time:
15 mins
Ingredients
- 2 cans of red kidney beans – rinsed
- 1 can of chopped tomatoes
- 2 potatoes (boiled or chop fine for quicker cooking)
- 1 large red onion chopped fine
- 4 garlic cloves chopped fine
- 2 fresh tomatoes
- 1 tsp of chilli powder
- 1 tsp of turmeric
- 1 tbsp of coriander powder
- 1 tbsp of Amchoor (dried mango powder)
- Salt to taste (optional)
- A pinch of brown sugar
- A large handful of spinach leaves
Step by Step Instructions
Step 1
Dry roast turmeric, chilli and coriander powders in a hot pan, add the chopped onion and garlic. Once the onion starts to caramelise, add the chopped tomatoes and the can of tomatoes, cover and cook for 5 minutes.
Step 2
Add the beans, the mango powder, the sugar and salt and a couple of cups of hot water and the chopped potatoes. Cover and cook on medium heat until potatoes are cooked through.
Step 3
Add the spinach and cook for a minute. Enjoy!
More Recipes
Bolo Rainha
Bolo Rainhaby Sara Moraislinkedin.com/in/saramoraisalmeida This plant-based version of the Portuguese Bolo Rainha (Queen Cake) is a variation of the beloved Bolo Rei (King Cake). Originating as an alternative for those who prefer to skip the candied fruits, Bolo...
Roast Cauliflower Stew
Roast Cauliflower StewBy Green Veganwww.instagram.com/greenvegan1Serves 4Good for: Lunch,DinnerIngredients 1 medium white onion, finely chopped 2 cloves garlic, finely chopped 3 medium potatoes, scrubbed, peeled (if needed) and cut into quarters 4 medium carrots,...
Roasted squash, red onion and Brussel sprouts
Roasted squash, red onion and Brussel sproutsKaren Lee, The Sensitive Foodie www.thesensitivefoodiekitchen.com www.instagram.com/the.sensitive.foodieServes 2-4Good for: Lunch,DinnerIngredients 1 medium butternut squash 1 red onion 400g Brussel sprouts Olive oil salt...