Think oil-free vegan recipes are bland? Let me change your mind with my simple oil-free black bean and red kidney bean curry.
- 400g tin black beans, drained and rinsed
- 400g tin red kidney beans, drained and rinsed
- 3 garlic cloves, finely minced
- 2 medium shallots, finely chopped
- ½ inch ginger, peeled and chopped
- 4 tbsp tomato puree
- 1 vegetable stock cube
- 1 tbsp garam masala
- 1 tbsp Madras curry powder
- 1 tbsp ground coriander
- 1 tsp chilli powder
- 1 green chilli, finely chopped (optional)
- Large handful coriander stalks, finely chopped
- 2 tbsp freshly chopped coriander leaves, to serve
- Cooked brown rice, to serve
- Steamed courgettes, to serve
- Red kraut, to serve
- ½ small avocado, to serve
- Heat a medium-sized non-stick and dry saucepan over medium heat. Once warm, add the garam masala, curry powder and ground coriander. Move them around with a wooden spoon for around 2-3 minutes until they darken in colour and become very fragrant, taking care not to burn them. Take them off the heat and transfer to a small bowl.
- Add a small splash of water to the same saucepan then add the garlic and shallots and cook for 2-3 minutes until soft. Add the toasted spices, tomato puree, chilli powder, green chillis, ginger, coriander stalks, and vegetable stock cube. Stir well, then add around 250ml of water to the pan. Bring to the boil, then turn the heat down to a simmer and cook for 15 minutes until the sauce thickens. Taste and adjust the seasoning as needed.
- Add the beans to the pan, stir well and cook, still on a simmer for a further 6-8 minutes until the beans are warm. Loosen with water or vegetable broth if the sauce gets too thick.
- Once cooked serve over brown rice and alongside courgettes, red kraut and the avocado. Sprinkle with freshly chopped coriander and enjoy.
- Category: Lunch/Dinner
Keywords: Curry, Kidney Bean, Black beans