Kidney Bean Chickpea Curry
This cosy and flavorful kidney beans and chickpea curry is a meal that’s hearty, fiber-packed, and perfect for busy weeknights.
Servings 5
Calories 305kcal
Equipment
- cast-iron pot
- cooking spoons
- Measuring cups and spoons
Ingredients
- 1-2 tablespoon cooking oil
- 1 medium-sized onion diced
- 3-4 cloves garlic minced
- salt and pepper to taste
- 1 teaspoon ground paprika (sweet or smoked)
- ½ teaspoon cumin
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon chilli powder (use more or less, as preferred)
- 3-4 medium-sized tomatoes diced
- 1 tablespoon tomato paste
- 1 can canned coconut milk - 14.5 oz or 411g
- 1 can kidney beans - 15.5 oz can approximately 440grams
- 1 can chickpeas - 14.5 oz or 411g
- a handful fresh chopped coriander (cilantro)
Instructions
- Heat oil in a large pan over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
- Add the tomatoes and tomato paste, and let cook for 5-10 minutes, stirring occasionally until the tomatoes break down.
- Add paprika, cumin, curry powder, garam masala, chili powder, salt, and pepper. Stir well and cook for 30 seconds to 1 minute to release their flavors.
- Next, add the kidney beans, and chickpeas. Stir well so the spices combine with the chickpeas and kidney beans.
- Stir in the coconut milk.
- Bring to a gentle simmer and cook covered, for 15-20 minutes, stirring from time to time until the sauce thickens to your liking.
- Stir in the chopped coriander (cilantro) and adjust the seasoning if needed. Serve warm with rice, naan, or your favorite side dish.
Nutrition
Calories: 305kcal | Carbohydrates: 23g | Protein: 8g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 48mg | Potassium: 682mg | Fiber: 7g | Sugar: 6g | Vitamin A: 927IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 4mg