Kidney Beans Curry



⅓ cup oil
2 medium onion, finely chopped
1 tsp Supreme Cumin Seeds
1 tsp Supreme Kolonji
1 tsp Supreme Garlic Paste
1 tsp Supreme Coriander Powder
1 tsp Supreme Cumin Powder
1 tsp Supreme Chilli Powder
½ tsp Supreme Turmeric Powder
Salt to taste
½ tin Supreme chopped Tomato Tin (blitzed to a puree)
½ cup water
2 Supreme Kidney Beans, drained
Chopped coriander to garnish


Heat oil in a pot over medium heat. Add cumin seeds and kolonji. Sauté for 2-3 minutes or until cumin seeds slightly darken in colour. Add onions, cook until golden brown. Add garlic paste and cook for 1-2 minutes then add coriander powder, cumin powder, chilli powder, turmeric powder and salt. Stir well and cook the spices for 1-2 minutes (add a splash of water, if needed to prevent spices from burning). Stir in puréed tomatoes and simmer on low for 15-20 minutes or until curry has thickened. Add kidney beans and ½ cup water. Stir well and simmer for an additional 10 minutes. Garnish with chopped coriander and serve with naan or steamed basmati rice.

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