One of the best cooking things I’ve learnt from my Mum is how to make a curry out of anything. If you know how to use spices, then you can make a quick and easy curry out of whatever you have on hand – beans, vegetables, frozen food…whatever you have spare.
We make a kidney bean curry with tomatoes quite often, but we usually use tomato puree and/or canned tomatoes, that way it uses all storecupboard ingredients and it’s great to make if you haven’t been shopping in a while.
But today’s curry we made with fresh tomatoes. On that trip to my parents’ where we picked up the runner beans, we also picked a load of fresh tomatoes.
Freshly picked tomatoes are absolutely delicious – miles above the sort you can buy at the supermarket – and we snacked on a few of them just on their own! But we also decided to use them in this curry as we don’t often have fresh tomatoes spare and they make a great tasting curry!
It’s super simple to make – and we served it with rice, but you could have it with naan, pittas, chapati, whatever you like – I’ve been known to have curry on toast before!!
Tomato & Kidney Bean Curry
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 chilli, chopped
- 300g cherry tomatoes, quartered
- 1 can red kidney beans, drained & rinsed
- 1/2 tsp asafoetida (hing) powder (optional)
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp ground coriander
- 1 tsp garam masala
- Salt & Pepper
- Fry the onion, garlic, and chilli until softened.
- Add in the spices & salt and pepper, stir and cook for a couple of minutes.
- Add in the tomatoes and let cook for a couple of minutes.
- Add the kidney beans, stir, and cook for 10-15 minutes until it thickens up.
- Serve with rice or bread.