For those days when you get home from work and need something quick. This curry takes less time than it does to boil the rice and its pretty tasty too.
The fibre in kidney beans help keep blood sugar balanced and cholesterol levels healthy. They are a great source of protein, high in iron and thiamine (vitamin B1), all of which are important for energy. Their high folate content makes them a good choice for anyone who is pregnant or trying to optimise their fertility.
Ingredients:
2 tsp coconut oil or olive oil
½ medium onion, finely chopped
2tsp cumin seeds
3 cloves garlic
1 tsp chillie powder
1 tsp ground coriander
¾ tsp turmeric
3/4 can or carton tomatoes or 3 chopped tomatoes
1 can of kidney beans, drained and rinsed
½ cup homemade stock or water
1 large handful of kale or spinach, chopped
1 inch of ginger, finely grated/pureed
Handful of fresh coriander, chopped
Squeeze of lemon juice
Method:
Heat the oil in a saucepan, add the onions and stir until softened.
Add the cumin seeds and the garlic, stir for another minute.
Add the spices and cook for 30 seconds, then add the kale, stock/water, drained kidney beans and tomatoes.
Cook, covered, on low for 5 minutes, then add the ginger.
Continue cooking for another 10 minutes. Turn off the heat and stir through the fresh coriander and add a squeeze of lemon and salt to taste.
Serve with brown basmati rice, quinoa or just enjoy on its own!
VEGAN/GLUTENFREE
