Red Bean Curry

Robust kidney beans are made for a curry like this. They have great texture and their flavor marries well with the tomato gravy loaded with curry spices. Red bean curry will warm you up on a cold day.

This curry will come together quickly if you use already prepared kidney beans (pintos and other red beans work as well). Many recipes on the web call for fresh tomatoes for the gravy (like the one I relied on from All Recipes) but I prefer to use a combination of canned tomatoes and tomato sauce.

If you don’t care for the bite of ginger and cayenne you can certainly reduce the amounts used to suit your palate. The same is true for any of the spices listed.

Red Bean Curry

This is an excellent choice for meal prep and batch cooking. Freeze the leftovers or box them up to eat during the week.

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Course: Curry, Main, Soup

Cuisine: Asian, Indian, Vegan, vegetarian

Servings: 0

Author: LydiaF

Ingredients

• 2 - 3 whole cloves
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• olive oil for frying the onion
• 2 medium onions, diced
• 2 tablespoons grated fresh ginger OR 1 - 2 teaspoons ground ginger
• 3 - 4 tablespoons minced garlic
• 1 lb jar prepared kidney beans, drained and rinsed (about 2 cups cooked beans)
• 2 whole tomatoes, chopped (I used peeled whole tomatoes from a jar)
• 12 oz tomato sauce
• 2 - 3 dried red peppers, broken into smaller pieces (leave whole if preferred)
• 1 teaspoon turmeric
• 1/2 - 1 teaspoon ground cayenne
• 2 teaspoons garam masala OR substitute your favorite curry powder
• salt and pepper to taste
• chopped cilantro for garnish
• cooked rice for serving

Instructions

• Heat a small amount of olive oil in a large dutch oven or other heavy bottomed pan.
• Stir in the cloves, cumin seeds and coriander seeds.
• Add the onions, ginger and garlic. Cook until the onions soften and change color slightly.
• If desired, remove the cloves at this point.
• Add the kidney beans, tomatoes, tomato sauce and remaining spices.
• Reduce heat to a simmer and cook for 15 - 20 minutes, topping off the liquid with water as needed.
• Serve over rice and garnish with chopped cilantro.

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This recipe will make about 8 servings. If you’re only cooking for one or two, you may feel you’ll have to eat curry all week long. We chose to freeze half for another time. It’s nice to feed your freezer this way. It’s almost effortless.

More freezer friendly flexitarian food: