Bean curry recipe
This hearty, fibre-packed bean curry is a twist on the classic curry that delivers all the same satisfaction. Perfect for anyone that's either vegetarian or looking for a meat-free alternative.
See method- Serves 4
- 30 mins to prepare and 5 mins to cook
- 451 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 240g basmati rice, rinsed well
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 2 carrots, scrubbed and finely chopped
- 2 garlic cloves, crushed
- 2 1⁄2 tsp garam masala
- 1⁄4 tsp ground turmeric
- 400g tin chopped tomatoes
- 1⁄2 reduced-salt vegetable stock cube, made up to 250ml
- 2 x 400g tins Grower’s Harvest red kidney beans, drained and rinsed
- 100g low-fat natural yogurt
- 15g fresh coriander, most roughly chopped, a few sprigs reserved
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Shop ingredientsEach serving contains
- Energy
- 1910kJ 451.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 13g
of the Reference intake
Carbohydrate 81.2gProtein 17.9gFibre 16.2g
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Method
- Cook the rice to pack instructions; set aside.
- Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the onion and carrots and cook for 10 mins, stirring occasionally, until starting to soften. Add the garlic and cook for 1 min, then add the spices. Cook for 2 mins, then add the tomatoes and stock.
- Bring to the boil, then reduce the heat and simmer gently for 10 mins. Add the kidney beans and cook for 5 mins. Remove from the heat and stir in the yogurt and the chopped coriander. Serve with the rice and garnish with the coriander sprigs.
- See more Curry recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
