Curried Kidney Beans

Charmaine Lu -
  • 1 tbsp oil
  • 1 chopped onion
  • 2 chopped carrots
  • 2 crushed garlic cloves
  • 2.5 tsp garam masala
  • ¼ tsp turmeric
  • 400g tin of chopped tomatoes
  • 2 x 400g tins of kidney beans, drained
  • 250ml veg stock
  • 100g natural yoghurt
  • 15g chopped coriander
  • Cooked brown rice, to serve
  • Heat the oil in a frying pan and cook the onion and carrots for 10 mins to soften. Add the garlic, cook for a minute more, then stir in the spices and cook for 2 mins. Tip in the tomatoes and mix to combine, followed by the stock. Simmer for 10 mins, add the beans to the mixture and cook for 5 mins. Remove from the heat, swirl in the yoghurt and coriander, then serve immediately with cooked brown rice.
10 mins
4 serving