Friday, December 6, 2013

Recipe: Kidney Bean Curry

Kidney beans are so cheap! They are only 28p for a tin of basic ones at the Co-Op. A big one pot vegetarian curry or chilli is really great for the wallet, especially if you make loads of it and freeze portions of it for later. I realised also that if you use margarine instead of ghee that this is actually a vegan recipe- thank god I didn't tell the carnivore boyfriend that, he might not have eaten it otherwise! Haha! As well as being a good meat-free main, I'm sure this would go lovely on the side of some tandoori chicken too.

Kidney Bean Curry (serves 4)

60g ghee (or use margarine)
3 white onions, diced
6 garlic cloves, roughly chopped
3 tbsp z’atar
6 cardamom pods, seeds only
½ tsp celery salt
1 tsp turmeric
¼ tsp asafoetida
¼ tsp hot chilli powder
4 large ripe tomatoes, skinned and diced
½ tsp sugar
4 tins kidney beans, drained and rinsed
500g passata
250ml vegetable stock (or chicken or beef, whatever you need to use up!)
Large handful fresh coriander, chopped (plus a little extra for garnish)
Salt and pepper to taste

1. Fry the onions and garlic in the ghee in a large saucepan for 5 minutes. Add all the spices, and fry for a further 5 minutes, stirring often. Add the tomatoes and sugar and fry for 2 more minutes.
2. Add all the other ingredients, and cook on a medium heat, stirring occasionally, for 35 minutes. Season to taste and serve!

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