Red Kidney Bean, Chilli Ginger Curry

Mustard seeds are rich in essential oils. Once heated, they add a nutty taste to curries.

The ingredient of Red Kidney Bean Chilli Ginger Curry

• 1 tbsp olive oil
• 1 large red onion finely chopped
• 2 celery sticks trimmed chopped
• 2 garlic cloves crushed
• 1 tbsp finely grated fresh ginger
• 2 fresh long green chillies deseeded finely chopped
• 1 tbsp brown mustard seeds
• 2 tsp ground coriander
• 2 x 400g cans diced tomatoes
• 325ml 1 1 2 cups water
• 2 x 400g cans red kidney beans rinsed drained
• 350g sweet potato peeled chopped
• pinch white sugar
• 8 pappadums
• fresh small coriander leaves to serve

The Instruction of red kidney bean chilli ginger curry

• heat oil in a saucepan over medium heat cook onion and celery stirring occasionally for 5 minutes or until soft add the garlic ginger chilli mustard seeds and coriander cook stirring for 1 minute or until aromatic
• add tomato and water bring to boil reduce heat to low and simmer for 10 minutes add beans and sweet potato simmer covered for 25 30 minutes or until potato is tender and curry is thick season to taste with pepper and a pinch of sugar
• microwave pappadums following packet directions serve curry with papadums and sprinkled with coriander

Nutritions of Red Kidney Bean Chilli Ginger Curry

fatContent: 336 751 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 16 grams protein
sodiumContent: n a

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