KIDNEY BEAN CURRY RECIPE | BBC GOOD FOOD
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling
Provided by Sophie Godwin – Cookery writer
Categories Dinner, Main course, Supper
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
- Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
Nutrition Facts : Calories 282 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 14 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.1 milligram of sodium
HOMEMADE CHILLI CON CARNE RECIPE | JAMIE OLIVER RECIPES
A good, slow-cooked chilli always goes down a storm and is great for feeding a crowd. I’ve also included popped kidney beans for fantastic texture. Serve it with whatever you fancy – rice, jacket potatoes, flatbreads, tacos – it’s your call.
Total Time 2 hours 25 minutes
Yield 10
Number Of Ingredients 15
Steps:
- Cover the dried chillies with boiling water and leave to rehydrate.
- Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
- Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
- Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
- Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
- Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
- Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
- Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
- With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
- Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.
Nutrition Facts : Calories 249 calories, FatContent 10.1 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 27.5 g protein, CarbohydrateContent 20.3 g carbohydrate, SugarContent 11 g sugar, SodiumContent 0.6 g salt, FiberContent 3.2 g fibre
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