Monday, November 24, 2014

Kidney Beans Curry 红腰豆咖喱

It is best to regularly consume a wide variety from the extensive legume family, in order to reap the benefits of this nutritious and healthy protein. Beans is part of this big happy family and if you are working hard to make them part of your diet but often indecisive with  all the different beans in the bulk section or canned beans section, you may want to zero down to these few.

Which few?

How about "The Heart Healer, The Diabetes Destroyer, The Cancer Killer, The Anti-Aging Agent, The Brain Booster, The Muscle Builder" ? (Source:

Just for this dish, I have chosen The Anti-Aging Agent - Red Kidney Beans, because I like the firm yet tender texture when simmered with onions, garlic, tomatoes and a little spices.

Looking back at my own archives and including the Red Kidney Bean Curry here, I am glad to have used these five beans e.g. White Beans Cabbage Soup, Chickpea Curry, Lentils with Tomatoes, Black Bean Potato Cakes, Broccoli Soup with Soy Beans.

I have used canned organic kidney beans for this but of course, if you are better planner, go ahead and use raw beans and have them soaked overnight for use the next day.

Kidney Beans Curry 红腰豆咖喱
1/2 onion, finely diced
4-5 cloves garlic
1 can of organic kidney beans, drain away water in the can and rinse 1-2x with water to remove the bubbles/scum
1tbsp curry powder
1 medium-size tomato

Directions: Heat 1 little oil in the pan and saute the onions till translucent. Add curry powder and fry till fragrant. Add tomatoes, then garlic and cook till tomatoes soften up and release juices. Add in beans, mix well and allow to simmer for about 10-15 minutes for flavors to meld and blend. Sea salt to taste.

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