Easy Kidney bean curry

Are you looking for quick vegetarian meals? Then try making this bean curry with veggies for your lunch or dinner, and your healthy, guilt-free meal will be ready in no time. This quick, affordable, and healthy bean curry is vegan and gluten-free.

Who doesn't love healthy, tasty, and easy-to-make recipes? And this curry ticks all those boxes.

I made this simple everyday curry with red kidney beans and mixed vegetables. Let's see the main ingredients used to make this delicious protein-rich vegetable curry.

Ingredients:

Beans: I used home-cooked red kidney beans to make this curry. But any beans like black beans, pinto beans, butter beans, and even garbanzo beans go well in this curry recipe. You can use any beans or mixed beans as well to make this recipe. 

Cooking kidney beans at home is healthier and much cheaper. But you can use canned beans also to make this curry. Drain the beans and rinse them to remove excess salt and use it in this recipe.

Vegetables: I used carrots, zucchini, and beans. But you can use any veggies like broccoli, cauliflower, potatoes, sweetcorn, peas. I usually use veggies based on season and availability. 

Spices: Like usual curry recipes, this has turmeric powder, red chili powder, curry powder, coriander powder. Instead of curry powder, I sometimes use garam masala powder to make it Indian spiced. You can use cajun spice powder or Mexican spice powder to change the flavor of the curry.

Step by step instructions:

• Chop all the veggies and keep them aside.

• Heat a skillet or pan and add oil to it.

• Now add cumin seeds and fennel seeds to the hot oil and let it splutter. Stay away to avoid spluttering on the face.

• Now add finely chopped tomatoes, grated ginger, and let it cook for a minute or so.

• Now add chopped carrots and mix them well.

• Add zucchini and let the veggies cook for about 3 to 4 minutes.

• Then goes chopped green beans, salt and let it cook further for a couple of minutes. You can close the skillet with a lid and cook the veggies on low flame.

• Add spice powders - turmeric powder, red chili powder, curry powder, coriander powder and mix it well.

• Let this veggies mixture cook on a low flame till veggies are almost cooked.
• And once they are almost cooked, it's time to add the beans. I have used kidney beans in this recipe, but any beans like black beans, white beans, butter beans go well with this curry. You could even use mixed beans or garbanzo beans to make this bean curry.
• Add water, salt and let this bean curry simmer for 5 to 10 minutes. You can mash few beans with the back of a spoon for a creamy consistency. I sometimes grind few beans with little water to a smooth paste and add them to the curry.

• Now add finely chopped fenugreek leaves and let the curry simmer further for 4-5 minutes. Fenugreek leaves are optional, and instead, you can use any leafy greens like spinach, kale, collard greens or skip them altogether.

• Switch off the flame, add yogurt and give a good stir.

• And your creamy bean curry is ready to serve! Enjoy it hot with rice, quinoa, millet, or flatbread of your choice.

Recipe Notes and Variations:

• Don't have yogurt? You can use coconut milk or skip it altogether. Yogurt adds a slightly tangy flavor to the curry.
• Want to include other greens? Kale, spinach, collard greens make a good addition to this curry.
• You can skip fenugreek leaves if you don't have them or instead use dried fenugreek leaves.
• Fennel seeds are optional, and you can skip them.
• You could add chopped onion and garlic also to make this curry more flavorful.

Storage suggestions:

This curry keeps well for a day or two in the refrigerator. You can freeze the curry if you wish to use it for a longer time. I usually freeze the cooked kidney beans and make the curry as and when required.

If you are freezing it, measure and freeze the curry in portion sizes. Then you can take out the required amount and thaw it.

How to serve the curry?

At home, we like to serve this curry with a bowl of hot rice or a flatbread. But this kidney beans curry goes well with millet and quinoa also.

This curried beans can also be served as a soup with a slice of toasted bread. Add a splash of coconut milk to make it a soupy consistency.

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