Red Lentil and Kidney Bean Curry

Now that it’s Autumn, it’s a great time to start cooking curries again! The warming, spicy flavours of this delicious red lentil and kidney bean curry are perfect to warm up on a chilly day!

Red Lentil and Kidney Bean Curry

Serves 4

Ingredients

1tbsp                          Coconut Oil

1                                 Red Onion

1                                 Garlic Clove

½ tbsp                        Ground Cumin

½ tbsp                        Ground Coriander

½ tsp                          Ground Turmeric

½ tsp                          Cayenne Pepper

½ tsp                          Ground Ginger

½ 500g can                Passata

400g can                    Coconut Milk

125g                           Red Lentils

400g can                    Red Kidney Beans

600ml                         Filtered Water

300g (75g/serving)      Brown Rice

¼ tsp                          Pink Crystal Salt

¼ tsp                          Black Pepper

Instructions

Pour the brown rice into a pan of filtered water at the ratio 1:2 brown rice:water. Bring to the boil and then simmer for 40 minutes on a low heat. Do not stir.

Melt the coconut oil in a medium pan. Add the chopped onion and stir. When the onions start to brown, add in the chopped garlic. Next add the spices and stir to mix in.

Now add the passata, coconut milk and red lentils. Simmer on a low heat for 20 minutes stirring regularly. Add in extra water if necessary. Finally stir in the red kidney beans and heat for another 5 minutes. Season with salt and black pepper.

Serve the curry with the brown rice. Enjoy!

Red Lentil and Kidney Bean Curry

Serving Size: 4

Red Lentil and Kidney Bean Curry

Ingredients

  • 1tbsp Coconut Oil
  • 1 Red Onion
  • 1 Garlic Clove
  • ½ tbsp Ground Cumin
  • ½ tbsp Ground Coriander
  • ½ tsp Ground Turmeric
  • ½ tsp Cayenne Pepper
  • ½ tsp Ground Ginger
  • ½ 500g can Passata
  • 400g can Coconut Milk
  • 125g Red Lentils
  • 400g can Red Kidney Beans
  • 600ml Filtered Water
  • 300g (75g/serving) Brown Rice
  • ¼ tsp Pink Crystal Salt
  • ¼ tsp Black Pepper

Instructions

Pour the brown rice into a pan of filtered water at the ratio 1:2 brown rice:water. Bring to the boil and then simmer for 40 minutes on a low heat. Do not stir.

Melt the coconut oil in a medium pan. Add the chopped onion and stir. When the onions start to brown, add in the chopped garlic. Next add the spices and stir to mix in.

Now add the passata, coconut milk and red lentils. Simmer on a low heat for 20 minutes stirring regularly. Add in extra water if necessary. Finally stir in the red kidney beans and heat for another 5 minutes. Season with salt and black pepper.

Serve the curry with the brown rice. Enjoy!

http://www.katesvegancooking.co.uk/2014/09/17/red-lentil-and-kidney-bean-curry/

16 thoughts on “Red Lentil and Kidney Bean Curry

  1. Hi Kate

    I just prepared this in advance for my family’s dinner tonight and wondered if I can freeze any left overs? Of course there may not be an left overs as it is so delicious. 🙂

    Thanks Gemma

    1. Hi Gemma!

      Glad you liked it! Yes it is freezable. Personally I keep the leftovers in the fridge and eat it over the next couple of days for lunch. I hope your family enjoyed it! 🙂

      Thanks,

      Kate

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