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Pantry Staple Spiced Kidney Bean Curry

Pantry Staple Spiced Kidney Bean Curry

Entrees

Course

Difficulty

Moderate

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 tbsp olive oil extra virgin
1½ tsp cumin seed
1 tbsp corriander whole seed
1 tsp red pepper flakes
1½ tsp turmeric powder
1 white onion small, chopped
2 tsp garlic minced
1 15 oz can tomatoes crushed
1 15 oz can kidney beans
1 cup broth vegetable or beef
1 tsp salt
mint fresh, for garnish
cilantro fresh, for garnish

Instructions

Add olive oil to a large pot over medium on the stove.
In a mortar and pestle (or spice grinder), grind coriander and cumin seeds.
Add coriander, cumin and red pepper flakes to the pot and stir for several minutes until fragrant.
Add onion and cook for 5 minutes until golden, then add garlic and cook for an additional 3 minutes, stirring occasionally.
Add turmeric and tomatoes. Stir to combine and simmer for 7 minutes.
Add beans and broth and cook over medium heat for 10-15 minutes or until slightly reduced and thickened.
Garnish with cilantro and mint. Serve with rice or flatbread.