All-In-One Red Kidney Bean Curry with Tomatoes and Peppers

Name: Rukmini Iyer All-In-One Red Kidney Bean Curry | One Pan Curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 1 large onion, finely chopped; 3 mixed peppers, roughly chopped; 250g vine cherry tomatoes, halved (keep the vines); 2 inches ginger, grated; 2 cloves of garlic, grated; 1 x 400g tin of kidney beans, drained and rinsed; 1 x 400g tin of chopped tomatoes; lemon juice and fresh coriander leaves, to serve; 2 tbsp neutral or olive oil; 2 tsp ground cumin; 1 heaped tsp ground coriander; 1 tsp fennel seeds; 1 tsp mild chilli powder; ½ tsp ground turmeric; 1 tsp sea salt flakes; 1 tsp garam masala

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

This hearty one-pan kidney bean curry with tomatoes and peppers is an easy and warming midweek meal for autumn.

Vegetarian
Vegan
Dairy-Free
Gluten-Free
One Pot
Freezer Friendly

Vegetarian Vegan Dairy-Free Gluten-Free One Pot Freezer Friendly

Introduction from Rukmini Iyer

This curry, known as rajma, is a classic – I ask my mother to make it every time I’m home for a birthday. In this version I bump up the veg with a whole pack of peppers, and it all goes in one tin because it’s an easy way to brown off the onions, spices and veg without standing at the stove and stirring. You can, if you like, swap the red kidney beans for chickpeas for a simple chickpea curry (my sister’s favourite).