Red Kidney Bean, Chilli & Ginger Curry
Warm up your belly with this affordable dish!
Recipe by: Ocwaldo Ludolph
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 – 25 minutes
Ingredients:
- 2 tbsp CLOVER Olive Pride
- 1 large red onion, finely chopped
- 2 celery sticks 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 finely chopped tomatoes
- 1 1/2 cups water
- 2 x 400g cans red kidney beans, rinsed, drained
- 4 sweet potato, peeled, chopped
- Pinch white sugar
- Sweet yellow rice and fresh coriander leaves, to serve
How To Make Red Kidney Bean 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, chili, mustard seeds and coriander.
- Cook, stirring, for 1 minute or until aromatic.
- Add tomato and water. Bring to a 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.
Chefs Tip: 1. Drain brine from beans to prevent the stew from being watery.
2.White potatoes can be used to substitute sweet potatoes
3.Heat Clover Olive Pride on medium high heat, then sauté onions by stirring occasionally.
4. Add hot water to your pot or liquid stock so 1 to 2 cups of water and keep on stirring occasionally