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Kidney Bean Curry

Tummy.Tucker's picture
Ingredients
  Kidney beans 2 1⁄2 Cup (40 tbs), dried
  Water 6 Cup (96 tbs)
  Turmeric 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Bay leaves 2
  Ginger 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Cardamom 1⁄4 Teaspoon, ground
  Tomatoes 3 Large, chopped
  Yogurt 1⁄2 Cup (8 tbs)
Directions

Soak kidney beans in water to cover overnight.
Add turmeric and salt and cook slowly for 1 to 2 hours, until beans are tender but firm.
Drain, reserving liquid.
Heat butter in large skillet.
Add bay leaves, spices and tomatoes.
Cook for approximately 5 minutes.
Remove bay leaves.
Add drained kidney beans and 1/2 cup reserved bean liquid.
Simmer for 15 minutes and, just before serving, stir in yogurt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy

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4.059375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2159 Calories from Fat 494

% Daily Value*

Total Fat 57 g86.9%

Saturated Fat 32.3 g161.5%

Trans Fat 0 g

Cholesterol 135.6 mg45.2%

Sodium 4021.9 mg167.6%

Total Carbohydrates 316 g105.3%

Dietary Fiber 79.3 g317.2%

Sugars 29.4 g

Protein 114 g227.7%

Vitamin A 123.8% Vitamin C 155.6%

Calcium 64.9% Iron 198.1%

*Based on a 2000 Calorie diet

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Kidney Bean Curry Recipe