Tomato & Kidney Bean Curry

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

Ingredients

  • 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

Directions

  1. Fry the onion, garlic, and chilli until softened.
  2. Add in the spices & salt and pepper, stir and cook for a couple of minutes.
  3. Add in the tomatoes and let cook for a couple of minutes.
  4. Add the kidney beans, stir, and cook for 10-15 minutes until it thickens up.
  5. Serve with rice or bread.

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One thought on “Tomato & Kidney Bean Curry

  1. Pingback: Spinach Dhal – VeganMoFo Day 11 – Walks, Talks & Eats

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