Cook Time 45mins
Gluten free, vegan
- 200g dried kidney beans, precooked (or two cans of kidney beans)
- 4 garlic cloves (minced)
- thumb sized piece of ginger (minced)
- 1-2 green chillies (optional)
- 1 tbsp sunflower oil/rapeseed oil
- 2 tbsp vegan butter
- 1 tsp cumin seeds
- 1 large onion
- 2 large tomatoes
- 1 tsp ground coriander
- 1/4 - 1/2 tsp chilli powder/cayenne/hot paprika
- 1/4 tsp turmeric powder
- 1 pinch of asafoetida (optional- omit if wanting a gluten-free recipe)
- 1/2 tsp garam masala
- 1.5 - 2 cups water
- salt and pepper to taste
- 1 tsp fenugreek leaves/crushed methi
- 2-3 tablespoons of vegan cream
- Heat oil and butter in a saucepan on a low heat, add the cumin seeds and let them crackle/brown slightly.
- Add onions and saute until golden brown in colour, on a medium-low heat (be careful not to burn as this will give a bitter taste to the curry).
- Add the garlic, ginger and green chillies, stir and saute for 5-10 minutes, until the raw aroma of the garlic and ginger has dissipated.
- Add the tomatoes and saute for 2-3 minutes on a medium-low to medium heat, until the tomatoes soften.
- Add the turmeric, ground coriander, garam masala, asafoetida and chill powder and saute this masala mixture on a medium-low heat.
- Add the beans and saute for one minute.
- Add 1.5-2 cups of water, salt and pepper to taste and stir the curry, simmering on a medium-low heat for 10-12 minutes until the curry thickens slightly. (You can mash some of the beans at this point, to increase thickness).
- When the curry has reached the desired consistency, add the fenugreek leaves, the vegan cream and let it simmer for one minute.
- Serve with fresh basmati rice, naan or on its own, as a warming lunch!