with refreshing cucumber and coriander salsa
Because of how well red kidney beans hold their shape during cooking they're perfect for simmered dishes like this one. This veggie curry is filled with protein, fibre and of course, plenty of flavour.
Allergens
Utensils
Tags
Red Kidney Beans
1 pack(s)
Rice
150 grams
Chopped Tomato with Onion & Garlic
1 pack(s)
North Indian Style Spice Mix
1 sachet(s)
Creme Fraiche
65 grams
Onion
1 unit(s)
Garam Masala
1 sachet(s)
Lemon
0.5 unit(s)
Coriander
5 grams
Cucumber
0.5 unit(s)
Butter
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Oil
to taste
- Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 10 mins.
- Once cooked, remove from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve, peel and chop the onion into small pieces.
- Trim half the cucumber (double for 4p). Quarter lengthways, then chop widthways into small pieces.
- Roughly chop the coriander (stalks and all).
- Quarter the lemon.
- Drain and rinse the beans in a sieve. Mash half with a fork.
- Place a large pot over medium-high heat with 1 tbsp butter (double for 4p) and a drizzle of oil.
- When hot, add half the chopped onion and fry until softened, 4-5 mins.
- Add the North Indian spice mix and fry until fragrant, 1 min.
- Pour in the chopped tomatoes and beans (both mashed and whole).
- Cover and simmer for 10-12 mins. When the curry has 2 mins left to simmer, stir in the garam masala.
- Meanwhile, mix the chopped cucumber, remaining chopped onion and half the coriander in a bowl.
- Season to taste with salt, pepper and lemon juice.
- Add half the creme fraiche to the curry.
- Cook, stirring, until warmed through, 1-2 mins.
- Season to taste with salt, pepper and sugar.
- Add a splash of water to loosen the curry if you feel it's too thick.
- Serve up spoonfuls of fluffy rice, curry and the cucumber salsa all in the same bowl.
- Squeeze over lemon juice to taste.
- Top with remaining coriander and creme fraiche.
2737
kJ
Energy (kJ)
654
kcal
Energy (kcal)
12.4
g
Fat
6
g
of which saturates
107
g
Carbohydrate
17.5
g
of which sugars
14.4
g
Dietary Fiber
23.8
g
Protein
0
mg
Cholesterol
3.55
g
Salt
with refreshing cucumber and coriander salsa
with refreshing cucumber and coriander salsa
