Red Bean Curry
Try this Red Bean Curry recipe, or contribute your own.
Try this Red Bean Curry recipe, or contribute your own.
- salt and pepper to taste
- 1 teaspoon turmeric
- 2 medium onions diced
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- chopped cilantro for garnish
- cooked rice for serving
- 2 - 3 whole cloves
- olive oil for frying the onion
- 2 tablespoons grated fresh ginger (1 - 2 teaspoons ground ginger
- 3 - 4 tablespoons minced garlic
- 1 lb jar prepared kidney beans drained and rinsed (about 2 cups cooked beans)
- 2 whole tomatoes chopped (i used peeled whole tomatoes fro
- 12 oz tomato sauce
- 2 - 3 dried red peppers broken into smaller pieces (leave whole if preferred)
- 1/2 - 1 teaspoon ground cayenne
- 2 teaspoons garam masala (substitute your favorite curry powde
- Carbohydrate 41.0821871115649 g
- Cholesterol 0 mg
- Fat 1.65194969805635 g
- Fiber 9.92316429204202 g
- Protein 7.53248945831733 g
- Saturated Fat 0.243128569237715 g
- Serving Size 1 1 recipe (565g)
- Sodium 1869.29758543785 mg
- Sugar 31.1590228195229 g
- Trans Fat 0.35918685232139 g
- Calories 184 calories
Step-by-step
- Heat a small amount of olive oil in a large dutch oven or other heavy bottomed pan.
- Stir in the cloves, cumin seeds and coriander seeds.
- Add the onions, ginger and garlic. Cook until the onions soften and change color slightly.
- If desired, remove the cloves at this point.
- Add the kidney beans, tomatoes, tomato sauce and remaining spices.
- Reduce heat to a simmer and cook for 15 - 20 minutes, topping off the liquid with water as needed.
- Serve over rice and garnish with chopped cilantro.
My Simple Red Bean Curry: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a monumental task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the general chaos of family life. But I've learned that even amidst the madness, a nourishing and flavorful meal can be achievable. My secret weapon? Simple, adaptable recipes that don't compromise on taste or nutrition. This Red Bean Curry is a perfect example.
This recipe is my go-to for those nights when I'm craving something warm, comforting, and satisfying, but don't have a lot of time to spend in the kitchen. The beauty of this curry is its versatility. You can easily adjust the spice level to suit your preference – a little cayenne for a kick, or leave it out entirely for a milder flavor. I often use whatever vegetables I have on hand – a few extra peppers, some spinach thrown in at the end, or even some leftover roasted sweet potatoes. The possibilities are endless!
The base of this recipe is incredibly straightforward. I start by sautéing onions, garlic, and ginger, the aromatic trinity that forms the backbone of so many delicious curries. Then, I add the spices – cumin, coriander, turmeric – allowing them to bloom in the hot oil, releasing their intoxicating fragrance. Next, it's simply a matter of adding the canned kidney beans (a total time saver!), chopped tomatoes, tomato sauce, and a touch of cayenne for heat. A simmer for 15-20 minutes, and dinner is served!
The result is a hearty, flavorful curry that's packed with protein and fiber. It's the perfect accompaniment to fluffy basmati rice, and a sprinkle of fresh cilantro adds a vibrant finishing touch. The entire process takes less than 30 minutes, leaving you with more time to spend with your loved ones rather than slaving over a hot stove.
Beyond the Recipe: Embrace the Imperfect Meal
I think one of the biggest lessons I’ve learned in my journey as a mom and a cook is to embrace imperfection. Dinner doesn't have to be a Michelin-star experience every night. Sometimes, it’s okay if the rice is a little overcooked, or if the vegetables aren’t perfectly diced. What truly matters is that we’re sharing a meal together, connecting with our family, and nourishing ourselves with wholesome food. This recipe embodies that spirit – a simple, flexible dish that allows for creativity and adaptation while still delivering delicious results.
So, next time you're looking for a quick, healthy, and flavorful weeknight dinner, give this Red Bean Curry a try. It's a recipe that's as versatile as it is delicious, perfectly suited to the busy lives of modern families. And remember, the most important ingredient isn't always listed in the recipe – it's the love and connection you share while enjoying your meal.
Tips and Variations:
- Spice it up: Add more cayenne pepper or a few chopped chili peppers for extra heat.
- Add vegetables: Include other vegetables like spinach, bell peppers, or cauliflower.
- Make it creamy: Stir in a dollop of coconut milk or yogurt at the end for a richer flavor.
- Serve it differently: Enjoy your curry with naan bread, roti, or even over quinoa.
- Meal prep it: Double the recipe and enjoy leftovers for lunch throughout the week.
I hope this recipe brightens your weeknight dinners and helps you create some wonderful memories around the table. Bon appétit!
