A Simple, Hearty Kidney Bean Curry

There’s something deeply comforting about a pot of beans simmering away on the stove. This kidney bean curry is one of those recipes that feels less like a strict set of instructions and more like a friendly guide. It’s the kind of dish you can throw together on a quiet weeknight, with ingredients you likely already have in your pantry. It’s not fancy or complex, but it’s nourishing, flavorful, and always seems to hit the spot.

What You'll Need

This is a wonderfully adaptable list. Don't have fresh ginger? A teaspoon of the powdered kind will do in a pinch. No fresh tomatoes? A good-sized can of chopped tomatoes works perfectly.

• A good glug of oil (vegetable or coconut work well)
• 1 large onion, finely chopped
• 2-3 cloves of garlic, minced
• A thumb-sized piece of ginger, grated
• A big handful of fresh coriander (cilantro)
• Your favourite spices: 1 tsp each of ground cumin and coriander, and ½ tsp of turmeric and chili powder
• 1 can (400g) of chopped tomatoes
• 2 cans (400g each) of kidney beans, don't drain them
• Salt, to taste
• Cooked basmati rice, to serve

Let's Get Cooking

The real secret here is to take your time. There's no need to rush.

• First, heat the oil in a large pan over a low-medium heat. Add the chopped onion and a good pinch of salt. Cook them slowly, stirring now and then, until they’re really soft and just turning golden. This gentle start builds a wonderful sweetness.
• Next, add the minced garlic, grated ginger, and the chopped stalks from your coriander bunch (save the leaves for later!). Cook for another 2 minutes until the air smells incredible.
• Add all your ground spices to the pan. Stir them for just a minute until they’re fragrant and have coated the onion mixture.
• Now, tip in the chopped tomatoes and the entire contents of the kidney bean cans (that liquid helps thicken everything!). Give it all a good stir and bring it to a gentle boil.
• Once it's bubbling, turn the heat down to low and let it simmer away for about 15 minutes. You’re waiting for it to reduce down into a lovely, thick curry.
• Finally, taste it. Does it need more salt? A pinch more chili? Adjust it until it’s just right for you.

Bringing It All Together

Ladle the thick, hearty curry over fluffy basmati rice. The final, essential flourish is a scattering of those fresh, chopped coriander leaves you saved earlier. They add a burst of colour and freshness that brings the whole dish to life.

And that’s it.