I first came across this recipe at the Hare Krishna Restaurant in London where they serve it on their thali. A deliciously spiced vegan red kidney bean stew with hints of cinnamon and curry. I found a recipe online and then tweaked it until I could reproduce the same delicious taste as in the restaurant. This recipe is gluten free, dairy free, vegetarian and vegan.
INGREDIENT for 4 servings:
PREPARATION & COOKING TIME: 30mins
400gr tinned red kidney beans, thoroughly rinsed and washed
400gr tinned chopped tomatoes
1 onion, finely chopped
1 medium size ginger, finely chopped
2 cloves garlic, finely chopped
2 cinnamon sticks
7-8 dried curry leaves
1 tsp garam masala
1 tsp salt
1 tbsp coconut oil
Chopped coriander to serve
- In a medium sized pot, saute the onions, garlic, ginger, cinnamon sticks and curry leaves in the coconut oil
- After 3-4 mins add the tinned tomatoes, fill up the tin or carton with water and add to the pot, adding the salt and garam masala
- Bring to boil and then simmer over low heat for 20mins or until the oil comes up to the surface
- Then add the rinsed and washed red kidney beans. Make sure you wash them well as it is less likely to cause flatulence this way
- Simmer for another 5-7 mins
- Serve with rice/salad and top with chopped coriander
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 152.6 |
| fat | 1.0 |
| of which saturated | 0.1 |
| carbohydrates | 25.7 |
| of which sugars | 7.8 |
| fibre | 8.1 |
| protein | 8.5 |
| salt | 0.7 |