Kidney beans are an underrated ingredient. Usually thrown into a chilli as an afterthought, they have a fantastic nutty fl avour and are very fi lling. This healthy and refreshing dish places them in the spotlight – a position this long-maligned legume has always deserved. It is by no means a claim to an authentic northern Indian recipe, but I do hope it might change your view on kidney beans.
Ingredients (serves 4)
2 tins of soaked red kidney beans
1 onion, sliced
3 cloves of garlic, finely crushed
1 thumb-sized piece of ginger, grated
3 tomatoes, roughly chopped
Bunch of coriander stalks, finely chopped
½ tsp turmeric powder Chilli powder
2 tsp salt
2 tsp coriander power
2 tsp cumin powder
125ml natural or Greek yoghurt
1 tsp garam masala powder
Fresh coriander leaves
Method
In a large pot, heat some vegetable oil over a medium heat and add the sliced onions. Leave to brown for 10-15 minutes. After about 10 minutes, stir the garlic and ginger into the onions. After about 3 minutes, add the chopped tomatoes and coriander stalks, followed by the turmeric, chilli, salt, coriander power and cumin powder. Mix thoroughly and cook for a further two minutes. Stir in the yoghurt and drain the kidney beans, reserving some of the liquid. Add the kidney beans along with the liquid to the pot and mix thoroughly. Leave covered and cook for 15-20 minutes. You may want to add extra kidney bean liquid or water to make sure the mixture is covered. Using a spoon, mash some of the softened kidney beans to thicken the sauce. Once the beans are soft and tender, and the curry has started to turn an attractive burgundy, turn off the heat and stir in the garam masala powder. Garnish with the fresh coriander leaves and serve with basmati rice or chapatis. Since it makes a lot, put some in the freezer for a stressful day
