Kidney bean and Vegetable Curry

Kidney beans are great in cooking as the soften nicely but don’t completely turn to mush.

This curry is one the sweet side because of the amount of butternut squash and sweet potatoes used in comparison to the other vegetables. Next time I will keep the broccoli and cook it separately.

Also, this is a very mild spicy curry so double the dried spices if you like your curry with more of a kick.

Serves 2

1 tbsp olive oil

1 onion, cubed

1 carrot, sliced

1 medium sweet potato, peeled and cut into cubes

½ butternut squash, peeled and cut into cubes

125 g broccoli florets

50 g frozen peas

½ tsp cumin

½ tsp coriander

1 tsp turmeric

1 crushed garlic clove

1 tsp grated fresh ginger root

200 g tinned chopped tomatoes

1 large handful of baby spinach leaves

400g tinned kidney beans, rinsed and drained (black beans or black eyed beans could be used instead)

Small handful fresh coriander leaves, chopped

Salt and pepper to taste

Heat the oil in a large pan.

Once the oil is warm add the onions and cook until softened.

Add the spices, garlic and ginger and cook until you start to smell the spices.

Add the vegetables turning in the spice mix until fully coated.

Add the tinned tomatoes and 100ml water.
Bring to the boil, turn down the heat and cook for 10 minutes.

Add the beans and continue cooking for 2 – 3 minutes.

Add the spinach leaves and cook until the leaves have wilted. 

Take the curry off the heat.

Stir in the coriander and season with salt and freshly ground black pepper.

Serve with whole grain rice.