KIDNEY BEAN CURRY
Poti Daal or Kidney Bean curry was my all-time favourite curry dish when I was a child and it was one of the very few curry dishes that you would eat with boiled rice as opposed to with chapattis. I also loved rice so this was a big bonus for me. When I make kidney bean curry now, I usually use canned kidney beans because I remember the days when I would have to boil the dried kidney beans for hours and hours before I could cook them!
I’m still not able to make kidney beans the way my mum used to make them which is devastating because she was just so darn good at making them. However, I’m finally at a place where I’m happy with my recipe because it’s as close as I’m going to get to my mums way. If you’re wondering why I haven’t simply asked my mum for the recipe, it’s because she never measures anything when she cooks! She simply throws in random amounts of salt and spices and always manages to make such a perfect meal.
I used to feel a little weird about cooking with canned beans initially because growing up it was not the norm to cook from a can. I almost felt like I was cheating because the beans were ready to cook with as soon as I opened the can! However, between working a 9-5 and running a house, I realised that anything that can help me cook more efficiently is great and I shouldn’t feel guilty about saving hours boiling beans etc. They also taste great and I’m still able to create a great dish whether the beans are from a can or dried.
WHY YOU’LL LOVE KIDNET BEAN CURRY
- Comfort Food: For me, kidney bean curry is a comfort food. Eating it throughout my childhood makes this dish so nostalgic and its perfect on a cold winters night.
- Nutrient-dense: Kidney beans are a good source of fibre, protein and various essential nutrients such as folate, iron, and potassium. By including them in a curry, they can contribute to a well-balanced, delicious and nutritious meal.
- Vegetarian and Vegan Option: Kidney bean curry is perfect for vegans and vegetarians because the dish doesn’t require any animal products and tastes amazing. It’s a great option for when you go for a meal out because they tend to be on the menu in south Asian restaurants. They’ll be called Daal Poti.
- Texture: The firm texture of the kidney beans holds up well in cooking. This texture, combined with the sauce or gravy in the curry creates a tasty and hearty dish.
- Economical: Kidney beans are relatively inexpensive and have a long shelf life. This makes them a budget-friendly option for creating hearty and nutritious meals.
INGREDIENTS YOU’LL NEED
Kidney Beans – You can use either dried or canned kidney beans for this recipe. If you use dried then soak them in water the night before you want to cook with them.
Onions, Bell Pepper, Tomatoes – Finely diced vegetables sauteed in oil will form the base of your curry.
Seasoning & spices – Salt, Chilli Powder, Paprika, Cumin, Black Pepper – Feel free to change up the quantities of the spices depending on your preference. Adding in lots of different herbs and spices will add a lot of depth to the dish so don’t ship them.
Garlic – Garlic is a staple in curries and will add a lot of flavour to the curry. Make sure you cook the garlic out as you don’t want the raw garlic flavour.
Handful Coriander – Coriander is great as a garnish but also adds in a lot of flavour to the dish. It’s one of my favourite herbs to use and elevates the overall presentation of the dish.
TOP TIPS FOR THE BEST KIDNET BEAN CURRY
- Soak the Kidney Beans: If you’re using dried kidney beans, soak them overnight before cooking. This will reduce the cooking time and makes the beans softer and more digestible.
- Use Canned Beans for Convenience: If you’re short on time, use canned kidney beans as a convenient option. Don’t forget to wash them thoroughly before cooking.
- Aromatics are Key: Start your curry by sautéing aromatics like onions, garlic, and ginger in oil as this creates a flavourful base for the curry.
- Herbs for Freshness: Add fresh herbs like coriander or parsley to add a burst of freshness to the dish.
- Garnish: Garnish the finished curry with additional herbs, a drizzle of cream or yogurt. This will add to the flavour and the overall presentation.
OTHER RECIPES YOU MIGHT LIKE
Chick Pea Curry – Chick-pea Curry – My Simple Eats
Black Eyed Peas Curry – Black Eyed Peas Curry – My Simple Eats
Pilau Rice – Pilau Rice – My Simple Eats
CONCLUSION
Kidney Bean curry is a delicious, easy and flavourful dish. It’s relatively inexpensive and the perfect vegan or vegetarian option. You can adjust the spice level in the dish by adding in more if you like spicy foods or reducing it if you want a more mild flavour. It can be served with white rice or chapattis and either way it is going to taste amazing!
Kidney Bean Curry
Ingredients
- 3 tins Kidney Beans
- 3 Onions
- 1 Bell Pepper
- 2 Tomatoes
- 1 tbsp Salt
- 1 tsp Chilli Powder
- 1 tsp Paprika
- 1 tsp Cumin
- 1/2 tsp Black Pepper
- 1 tsp Garlic paste
- Handful Coriander
Instructions
- Drizzle some oil into a pan and add in the diced onions, pepper and tomatoes. Start to cook them down until they soften and then add in the salt.
- Cook the vegetables until them become soft and then add in all the spices and the garlic paste. Add in little amounts of water to stop it from sticking and cook the mixture down until it becomes a puree.
- Drain the kidney beans and add into the puree mixture, cook on a medium heat for a few minutes. Continue adding in small amounts of water to stop the kidney beans from sticking and continue this for about 15 minutes.
- Boil some water and add in a litre to the kidney beans. Continue stirring occasionally on a medium heat and reduce the water to the desired thickness.
- Garnish with the coriander and serve over rice.
