This recipe was passed on to me by my friend Ellie - she cooks the most amazing food and I'm always keen to taste and try her creations. I hope you enjoy this one as much as I did - it's so quick and easy to make with just a few cupboard ingredients.
A veggie curry that is packed full of flavour - and you can spice it up as much as you like!
Healthy, nutritious and a mega tasty plate of food!
Recipe (Makes 3 large portions)
2 x 400g tins of kidney beans (keep some of liquid to add to the pan)
1 x 400g tin tomatoes
1 large tin sweetcorn
1 tbsp rapeseed oil
2 green chillies, finely chopped, seeds removed
1 tsp cumin seeds
2 garlic cloves, minced
1/2tsp turmeric
1 tsp garam masala
1/2tsp hot chilli powder (or more to taste)
1 tsp grated ginger (optional)
salt to taste
Method:
Heat the oil on a medium heat in a large pan and add the cumin seeds.
Let them cook for a couple of minutes then add the other spices, garlic and chilli.
Add the tomatoes, kidney beans and the juice, tomatoes, and some water.
Simmer for 20-25 minutes but check regularly to make sure it's not sticking to the pan. You will need to add some water from time to time as it thickens quite a lot.
When the sauce is nice and thick and the kidney beans have broken down a bit, it's done! I cooked mine for about 20-25 minutes.
If you find your sauce is a bit runny because you've added too much water, you can thicken with a couple of tsps of gram flour (or plain flour).
Serve topped with some yoghurt, coriander and accompanied with some rice, roti, or naan. You could serve some salad as well if you wished.
I didn't add any onion to mine as my tummy doesn't cope well with onion, but you could add this at the beginning with the spices.
You can scale up this recipe for more portions.
Nutrition (per portion with bo):Nutrition:
Nutrition:
Per portion: 300 cals
Fat:7.2g
Carbs: 36.4g
Protein: 15.6g
Fibre: 15.7g
Sugar: 9.4g
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