Kidney Bean Curry

This Kidney Bean Curry is super easy to throw together and rich in Middle-Eastern and Indian spices. Enjoy over brown rice, quinoa or barley.

Kidney Bean Curry

Kidney Bean Curry

VirtualRDN
This Kidney Bean Curry is super easy to throw together and rich in Middle-Eastern and Indian spices. Enjoy over brown rice, quinoa or barley.
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Servings 4
Calories

Ingredients
  

  • 1 1/2 Tbsp olive oil
  • 1/2 small red onion , finely chopped
  • 1 stalk celery , finely chopped
  • 2 cloves garlic , minced
  • 1 zucchini , finely chopped
  • 1/2 bell pepper , finely chopped
  • 2 1/2 tsp cumin seeds
  • 2 1/2 tsp ground coriander
  • 1/2 cup crushed tomatoes
  • 1 tsp sugar
  • 2 cans kidney beans , rinsed and drained
  • 1 cup vegetable broth
  • 1/4 cup cilantro leaves
  • 3/4 cups dry brown rice , prepared
  • 1/2 tsp turmeric

Instructions
 

  • Heat olive oil over medium-low in a medium pot. Saute garlic, onion, celery, zucchini and pepper for 5 minutes. Add cumin and coriander, sauteing 2 minutes. Add tomatoes, sugar, beans and broth and bring to boil. Reduce heat and simmer, uncovered, 7 minutes. Cover halfway, allowing to vent, and continue to cook over low for 25 minutes. Remove from heat, stir in cilantro.
  • Prepare rice according to package instructions. Stir in turmeric. Serve kidney bean curry atop cooked rice.
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