VEGAN BEAN CURRY RECIPES

VEGAN CURRY RECIPES - BBC GOOD FOOD

Vegan curry recipes - BBC Good Food image

Ditch the meat and pack lots of veggies into a range of vibrant, plant-based curry dishes from fragrant and chunky chickpea dhals to spicy potato one-pots.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

KIDNEY BEAN CURRY RECIPE - BBC GOOD FOOD

Kidney bean curry recipe - BBC Good Food image

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

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
thumb-sized piece of ginger, peeled and finely chopped
1 small pack coriander, stalks finely chopped, leaves roughly shredded
1 tsp ground cumin
1 tsp ground paprika
2 tsp garam masala
400g can chopped tomatoes
400g can kidney beans, in water
cooked basmati rice, to serve

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

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