Kidney Bean Curry.

Wednesday, 13 March 2013


Two things.
1. It snowed in the UK again today. What is up with that? Seriously. I'm so cold and I want to stop wearing tights under my jeans. It restricts my movement and I what if I want to do something like this...



0.30 is really my kinda' thing.
Luckily I'm managing to keep warm by spending most of my time in the well heated library. Whilst writing essays isn't a barrel of laughs, it's nice not to look like the kid in the parka from East is East for a while...
However, walking home for dinner is a seriously chilly adventure. I tend to only try and have my nose and eyes exposed, I look like a layer-y ninja. Anyway, lets move on from that image. This curry is exactly what I need when I get in and warms me up from the first bite.

And 2. In my last blog I mentioned Dan who keeps the wonderful blog, Great Curry Recipes. This is one of his recipes I found a few weeks ago. I've been making it pretty much once every week since because it's tasty, easy and oh so cost-effective! Vegetarian curries are quickly becoming my weekday winter staples (I know it's march but as I said before - snow).
You may have noticed, I have a new penchant for vegetarian food. Partly because its healthy, partly because I'm running out of money and it's wonderfully affordable! Don't dismiss vegetarian recipes, they're filling and leave enough money to browse the £10-£20 section of topshop's sale. Or just buy green apple vodka. Good choice either way, friend.

For Kidney Bean Curry you will need (serves 2):
1x can kidney beans
1x can chopped tomatoes
1 onion
1-3 chillies dependent on your heat preference (I use 2 for a good hot kick)
1 clove of garlic
1 half a thumb sized piece of ginger
1 teaspoon garam masala
1/2 teaspoon cumin
1 tablespoon vegetable oil
Salt and pepper

I've adapted Dan's recipe to make it slightly more student friendly, you can find the original here.

Begin by finely chopping your onion, garlic, ginger and chillies. Dan suggests green chillies in his recipe but I've used both red and green and think there is little difference here. Use whatever is kicking around in the cupboard.


Heat the vegetable oil in a pan and fry off your onions for 10 minutes. Make sure they are properly softened and browned before you move on.


Add in the chillies, garlic and ginger.


Now blend your tomatoes and add in. If you don't have a blender, you can substitute passata in here.


Add the garam masala and the cumin.


Stir through, bring to a bubble and then simmer for 10 minutes to thicken. Now would be a good idea to put on your rice if you're serving it.


Drain and rinse the kidney beans and add to the tomato sauce.


Season to taste with salt and pepper and cook for a further 5 minutes to warm through.


Serve with a sprig of coriander if decoration is your thing. It's definitely mine.


Naan and rice? Well I need some kind of padding protection against the cold y'know.

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