Easy Kidney Bean Curry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 289
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 39
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 800
- Total: 40 min
- Active: 30 min
Ingredients
One 2-inch piece fresh ginger
2 cloves garlic
3 tablespoons vegetable oil
1/2 small red onion, finely chopped
Kosher salt
1/2 teaspoon curry powder
1/4 teaspoon pumpkin pie spice
1/4 small head green cabbage, roughly chopped
1 large carrot, cut into thin rounds
One 14.5-ounce can kidney beans, drained and rinsed
One 14.5-ounce can diced tomatoes
1/4 cup lightly packed cilantro leaves, roughly chopped
Cooked basmati rice and plain yogurt, for serving
Directions
- Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
- Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
- Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.