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Dark Kidney Curry

Yields1 Serving

A comforting amazing soup for those winter nights where you want to evoke the feeling of an Italian inspiring evening with special people.

Dark Kidney Curry

 1 tbsp Vegetable oil.
 1 Onion, finely chopped.
 2 Garlic cloves, finely chopped.
 1 Thumb-sized piece of ginger, peeled and finely chopped
 1 Small pack coriander, stalks finely chopped, leaves roughly shredded
 1 tsp Ground cumin.
 1 tsp Ground paprika.
 2 tsp Garam masala.
 400 g Canned diced tomatoes.
 400 g Canned kidney beans in water.
 Cooked basmati rice, to serve.
1

Heat the oil in a large frying pan over low-medium heat. Add the onion and a pinch of salt and cook slowly, occasionally stirring, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

2

Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.

3

Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.