Kidney Bean and Potato Curry
A hearty and comforting kidney bean and potato curry simmered with tomatoes and spices, perfect for a budget-friendly vegan meal.
10 min
Prep
30 min
Cook
4
Serves
350
Calories
Macros · per serving
14g protein
65g carbs
5g fat
Ingredients
For 4 servings
- 2 cups kidney beans
- 3 potato
- 1 onion
- 3 cloves garlic
- 1 can canned tomatoes
- 1 tsp cumin
- 1 tsp coriander
- 0.5 tsp turmeric
- salt — to taste
- black pepper — to taste
- 2 tbsp vegetable oil
- 2 cups water
Instructions
- 1
Rinse and drain the kidney beans if using canned.
- 2
Peel and dice the potatoes into small chunks.
- 3
Chop the onion and mince the garlic.
- 4
In a large pot, heat the vegetable oil over medium heat.
- 5
Add the onion and garlic, sauté until the onion is translucent.
- 6
Stir in the cumin, coriander, and turmeric, cooking until fragrant.
- 7
Add the potatoes, canned tomatoes with their juice, and kidney beans to the pot.
- 8
Pour in the water and season with salt and black pepper to taste.
- 9
Bring to a boil, then reduce heat to low and let simmer for 25-30 minutes until the potatoes are tender.
- 10
Adjust seasoning and serve hot.
Cook it this week.
NeatEat plans Kidney Bean and Potato Curry — and the rest of your week — around your budget, groceries included.