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
Red Lentil Ragù with Spaghetti
Red Lentil Ragù with SpaghettiFrom Rohini Bajekal Nutrition www.rohinibajekal.comServes 2Good for: Lunch, DinnerTime: 10 mins prep 25 mins cookIngredients spaghetti (wholewheat or edamame bean) or gluten free option 1 cup split red lentils 2 tsp vegetable broth (or...
Aubergine curry
Aubergine curryby Dr Hayley Tait, author of Health on the Hob. I love the softness that comes to these aubergines; by slowly simmering them they absorb the spicy tomato juices. Delicious. Serves 4-6Good for: LunchDinnerTime: 5-10 mins prep30 mins cook Ingredients 2...
Thai Corn Salad
Thai corn saladby Dr Hayley Tait, author of Health on the Hob. Serves 4Good for: LunchDinnerTime: 10 min prep 4 mins cook Ingredients 4 corn on the cobs 100g green beans, sliced in half and cut into 3 100g tomatoes 1 large carrot, grated 4 cloves garlic 2 tablespoons...