April's Kidney Bean curry

April's Kidney Bean curry
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.2
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 589.6 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 12.8 g
  • Protein: 10.1 g

View full nutritional breakdown of April's Kidney Bean curry calories by ingredient


Introduction

I often get vegetarian takeout, and there are 3 dishes plus basmati rice or nan to make up a meal. By making my own food I know what the calorie count is. You can use commercial curry powder or make your own fresh spice masala. I'd serve this with curried cabbage and brown basmati rice. Add salt to taste. I often get vegetarian takeout, and there are 3 dishes plus basmati rice or nan to make up a meal. By making my own food I know what the calorie count is. You can use commercial curry powder or make your own fresh spice masala. I'd serve this with curried cabbage and brown basmati rice. Add salt to taste.
Number of Servings: 6

Ingredients

    4 cups beans cooked (if canned rinse and drain)
    1 cup chopped onion
    2 cups chopped fresh tomatoes
    2 cloves garlic minced
    2 T curry powder
    1 T grated ginger

Directions

Heat oil in deep saucepan or large skillet. Sauté onion until translucent. Then add garlic, ginger, curry powder and sauté for another 5 min. Add tomatoes simmer for 5 min. Add kidney beans and cook for 5 to 10 more min, adding water if necessary so it is not too dry. It should be moist enough to serve with brown rice. 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user APRILNYC.