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Addictive Bean Curry

What you need: 

1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon grated/chopped gingerroot
2 cloves garlic, chopped
1 large (28 oz) can diced tomatoes
2 cans (19 oz each) kidney beans (or mixed beans or other beans)
1 teaspoon (or more!) curry paste
salt to taste

What you do: 

Heat oil in large pot over medium heat and stir fry the mustard and cumin seeds until they pop. Add onion, ginger, and garlic and stir fry until lightly colored. Add tomatoes with juice, beans (drained and rinsed), and 1 tsp curry paste (to start!). Simmer for about 20 minutes or until thick and saucy. Keep adding curry paste to taste during the cooking. Salt to taste. Pataks Madras curry paste is my favorite but other type work well too. This is easy, healthy, and really addictive! Serve with rice, pita, toast, chapattis, nan, straight from the pot....

Preparation Time: 
30 min
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Great recipe!! quick and easy too! Perfect over rice :)

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This recipe TRULY is addicting.  My mom and brother loved it.  And my mom thinks she doesnt like curry...lol!  Thank you!

my mom loved it too! after declaring that she hates curry while I was preapring the dish. I made her a little dish so she could try it and she munched it all up!! whoopee!
I added a can of garbanzos to the mix and extra red curry paste and served over rice.
a winning dish ! I will make it again !

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This is truly an addictive bean curry! I added at least 2 or 3 tablespoons of Patak's to give it enough curry umph. And chick peas work really well with this recipe. They also add some color contrast. 

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This recipe is amazing!! I had it for dinner tonight when I looked through my kitchen, found a can of beans, and searched for a recipe based on that. A surprising and delicious treat!!

I think I will adapt this recipe in to a sort of vegetarian chile base and see what happens :P

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Great recipe! It was really fast and easy to make and hit for the whole family. I didn't have the curry paste so I just added a bunch of curry powder instead and man was it delicious! Kidney and black beans taste awesome together. ;D

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I love this recipe!!! I used a total of about 4 tsp of Thai Kitchen red curry paste.  I also love how flexible this recipe is.  I've used different combinations of beans, added potatoes, and even subbed mushrooms for onions all with spectaluar results.  Thank you for the recipe! 

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So good.  Everyone had rave reviews at my house and I'm eating the leftovers for lunch today.  I added a total of 3 tsps of curry paste and I added some potatoes since I have lots from the garden. Perfect!!! Thank you so much for the recipe!

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This was so simple and easy but tasted fantastic!! I didnt actually use kidney beans because there were none in the house but I substituted a combination of black beans and navy beans. This works really well for me a university student but I would also be very happy to serve it up with a dhal if I had guests over (actually I think I would be hard pressed to find an easier meal that I feel comfortable serving to guests.) Thanks heaps.

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This looks like becoming my newest "what have I got in the fridge" based treat! It is very forgiving and elastic and adapts to...well whatever I've got on hand.

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This turned out great! I used 4 generous tsp of Patak's mild curry paste. Next time I might add some additional veggies--zucchini and carrots seem like they'd be good with it. Thanks for the tasty recipe!

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