Kidney Bean Curry or Lobia curry is a Pakistani lentil stew dish. Slow cooked red kidney beans,onion, garlic,tomato and spices. A beautiful vegan and vegetarian dish.
Kidney Bean Curry
Course: MainsDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
25
minutesKidney Bean Curry or Lobia curry is a Pakistani lentil stew dish. Slow cooked red kidney beans,onion, garlic,tomato and spices.
Ingredients
500 g Boiled Kidney Beans
1 small Onion
200 g Chopped tomatoes can
1 tbsp Ginger garlic paste
3 tbsp Sunflower Oil
As required Ginger Julian cut for garnish,
Fresh red or green chili for garnish,
Fresh chopped coriander2 tbsp Fresh Lemon juice
- Spices
2 tsp Coriander powder
1/2 tsp Red chili powder
1 tsp Fennel powder
1 tsp Turmeric powder
1 tsp Garam masala powder
1 tsp Salt
1 tsp Fenugreek leaves
Directions
- Heat a pan add in oil 3 tbsp with 1 small sliced onion. Cook until translucent.
- Add in ginger garlic paste, stir few seconds
- Add in chopped tomato can or fresh tomatoes. Mix in.
- Add in all spices from above list
- Stir few seconds.
- Now add in boiled kidney beans with 1-1/2 cups of water
- Let it boil then cook on the low heat for 10 minutes. Keep the gravy as your choice. Taste the salt then add in 2 tbsp lemon juice. Turn off the heat.
- Garnish with Julian cut ginger, chopped red chilies and coriander
- Serve with white boiled rice or naan bread
