Kapha/Vata Balancing, Pitta in Moderation

Kidney Bean Curry

Kidney bean curry is a rich and flavorful soup-like dish that pairs incredibly well with Chapati or Rice. Kidney beans are rich in protein, fiber, and other essential nutrients.

Total Time
45 min
Difficulty
Medium
Simple Tasty Recipes

Ingredients for 4 – 5 Servings

  • 2 cups

    of Kidney Beans

  • 1 /2 tsp

    Turmeric Powder

  • 1 tsp

    Salt

  • 5

    Shallots

  • 2

    Garlic Cloves

  • 1 tsp

    Grated Ginger

  • 2

    Tomatoes

  • 5 cups

    of Water

  • 1 stalk

    Curry Leaves

  • 2 tbsp

    Coconut or Sunflower Oil

  • 1/4 tsp

    Chili Powder

  • 100 ml

    Coconut Milk

  • 1/4 tsp

    Garam Masala

  • 1 tbsp

    Curry Powder

Total Time

  • Cooking Time
    45 min

Goes Great with

Preparation

  1. Soak the kidney beans over night

  2. Drain the water and add the kidney beans into a pressure cooker with 5 cups of fresh water and cook for 20-25 minutes. If you’re using a pot, add 7 cups of water, and cook until the kidney beans have softened

  3. Chop the shallots, garlic and tomatoes and set them aside

  4. Heat a pan with oil

  5. Add the mustard seeds and curry leaves and cook until the mustard seeds begin to pop

  6. Add the onions and cook for 2 minutes

  7. Add the garlic, ginger, tomatoes, turmeric, and salt. Cook for 5 minutes whilst regularly stirring and mashing the tomatoes

  8. Then add the garam masala, chili powder, kidney beans, and 2 cups of kidney bean water. Mix well while occasionally mashing a few of the kidney beans

  9. Bring to boil and let it simmer for 5 minutes

Goes Great with
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