kidney bean curry

Kidney Bean Curry

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

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Recipe by Aini Amin Course: MainsDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes

Kidney 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 coriander

  • 2 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

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