Masala Bean Curry

    Posted on 6th April 2021 by Daniel Newman-Beinart


    Serves 4 



    240g basmati rice, rinsed well (use brown if possible)

    1 tbsp sunflower oil

    1 onion, finely chopped

    2 carrots, scrubbed and finely chopped

    2 garlic cloves, crushed

    2 ½ tsp garam masala

    ¼ tsp ground turmeric

    400g tin chopped tomatoes

    ½ vegetable stock cube, made up to 250ml

    2 x 400g red kidney beans, drained and rinsed

    100g low-fat natural yogurt

    15g fresh coriander, most roughly chopped, a few sprigs reserved




    1. Cook the rice to pack instructions; set aside.
    2. Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the onion and carrots and cook for 10 mins, stirring occasionally, until starting to soften. Add the garlic and cook for 1 min, then add the spices. Cook for 2 mins, then add the tomatoes and stock.
    3. Bring to the boil, then reduce the heat and simmer gently for 10 mins.
    4. Add the kidney beans and cook for 5 mins. Remove from the heat and stir in the yogurt and the chopped coriander.

    Serve with the rice and garnish with the coriander sprigs.

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