Kidney Bean Curry & Rice

Ingredients

• Red Kidney Beans

  in Water - Sainsbury's

  480g

• Onions

  Raw

  2 small or 140g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Garlic

  Raw

  3 clove or 9g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Dried Coriander

  K.L.V.

  ½ Tbsp or 3g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Olive Oil Spray

  50 spray or 50g

• Basmati Rice

  dried weight

  180g

• Nonfat greek yogurt

  Nonfat, plain

  300g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

Directions

1. In a heated pan spray some oil and fry off the onions until golden brown.
2. Meanwhile boil and drain the rice and set aside.
3. Add in the chopped tomatoes to the onions and fry for a further 5-10 mins until golden brown. Add the chilli powder, salt, dried coriander, turmeric, and crushed garlic to the pan, saute and let it simmer on a medium heat for 5 mins.
4. Drain the kidney beans, reserving the water to use for later. Add the kidney beans and cook for around 20 until soft and tender, stirring gently in between to prevent it from sticking.
5. Add as much of the reserved kidney bean water for your desired consistency, chopped coriander and cook for a further 5 mins.
6. Serve the kidney beans on a bed of rice, a big dollop of greek yogurt and some salad, ENJOY!

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