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Easy kidney beans curry


  • kidney beans 1 tin

  • coconut or any oil 1 teaspoon

  • onion, chopped 1 medium

  • grated ginger ½ teaspoon

  • garlic, grated 2 cloves

  • green chilli, finely chopped 1

  • tomato, chopped 1

  • turmeric powder ½ teaspoon

  • cumin powder ½ teaspoon

  • coriander powder ½ teaspoon

  • himalayan salt 1 teaspoon

  • passata, tomato paste 1 tablespoon

  • squeeze of lime

  • coriander, for stirring and garnishing


Start by melting the coconut oil in a pan on medium heat, add the chopped onions and a little salt and stir. Once the onions are lightly brown (a couple of minutes), add the ginger, garlic and chilli, stir for another half a minute and then add the turmeric, cumin and coriander powder, chopped tomato and salt. Now add the kidney beans and passata and mix everything together. Coriander is, of course, of utmost importance, so a healthy hand mixed into the curry and a sprinkle on top! Serve with quinoa or brown rice and some avocado.

We all know that the weather in London changes every second, yet its mood swings continue to surprise us, always the first topic of conversation. The past couple of days have literally felt like winter and as a result we crave warmer foods, hot drinks and hearty meals. I made this on Monday, a kidney beans curry full of flavour and spice – kidney beans and potato curry was always my favourite curry as a child. Add some plain fluffy cooked quinoa, avocado and a spoon of yoghurt to that, and you have yourself a satisfying meal.

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