I was thinking of making a vegetarian lunch today. When I say vegetarian, the first dish that comes to my mind is dhal curry. It’s a fuzz-free recipe, for sure. But, surprisingly, I didn’t feel like eating dhal curry today. At the same time, I wanted to make something really easy to make. What about making a curry out of canned red kidney beans? I asked myself. It’s been a long time that I even thought of making canned red kidney beans. Sometimes, I guess, we just forget to make certain dishes we love.
This red kidney beans curry is creamy, spicy and has a hint of garlic. This dish goes well with steamed rice, toasted bread, roti and string hoppers.
*** If you are using raw red kidney beans, soak them in water over night and boil them before following my recipe.
- 500g of canned red kidney beans
- ½ medium size onion-sliced
- ½ medium size tomato-sliced
- 3 garlics- chopped
- Some curry leaves
- ½ tsp of red chilli powder
- ¼ tsp of turmeric powder
- ¼ tsp of cumin powder
- ½ tsp of Sri Lankan curry powder (unroasted)
- Salt to taste
- ½ a cup of water
- ½ a cup of coconut milk
- Cooking oil
Pour some oil to the pan and stir fry curry leaves, garlic and onions under medium heat. Once the onions become light golden brown, add the tomatoes. Stir fry for a while. Then, add kidney beans to the pan. Right after, add all the spices with salt and mix everything thoroughly. Keep in mind that the kidney beans are already edible right out of the can and you must not overcook them. After mixing, add coconut milk and let all the ingredients cook together for a minute or two. Mix again and turn off the heat.