with creme fraiche and coriander
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
125 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
- Boil a large pot of salted water for the rice.
- Add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Halve, peel and chop the onion into small pieces.
- Trim half the cucumber (double for 4p), then quarter lengthways. 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).
- When hot, add half the chopped onion and fry for 4-5 mins.
- Add the North Indian style spice mix and fry for 1 min.
- Pour in the chopped tomato and beans (both mashed and whole).
- Cover and simmer for 10-12 mins. Add the garam masala when the curry has 2 mins left to simmer.
- Meanwhile, in a bowl mix the chopped cucumber, remaining chopped onion and half the coriander.
- Season to taste with salt, pepper and lemon juice.
- Stir half the creme fraiche into the curry and allow to warm through.
- Season to taste with salt, pepper and sugar.
- Add a splash of water to loosen the curry if required.
- Divide the curry between bowls with spoonfuls of fluffy rice.
- Squeeze over remaining lemon juice to taste.
- Top with remaining coriander and creme fraiche.
- Serve with cucumber salad alongside.
3412
kJ
Energy (kJ)
816
kcal
Energy (kcal)
29.16
g
Fat
16.53
g
of which saturates
107.99
g
Carbohydrate
17.36
g
of which sugars
14.43
g
Dietary Fiber
24.54
g
Protein
0
mg
Cholesterol
3
g
Salt
with refreshing cucumber and coriander salsa
with refreshing cucumber and coriander salsa
