Big Batch Masala and Lime Red Bean Curry

Name: Big Batch Masala and Lime Red Bean Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 2 tbsp ghee or coconut oil; 1 large white onion (200 g), chopped; 2 garlic cloves, grated; 3 tsp garam masala; 2 tsp ground cumin; 2 tsp mustard seeds; 2 tsp fennel seeds; 1 tin (400 ml) coconut milk; 2 cans red kidney beans, rinsed and drained; 1 can chopped tomatoes; 300 g green beans, chopped; 300 g baby spinach, roughly chopped; 2 limes, juiced; 20 g fresh coriander; 100 g natural yoghurt, to serve (optional)

5 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 07:39:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories339.9 kcal (17%)

Total Fat19.6 g (28%)

Carbs34.5 g (13%)

Sugars8.8 g (10%)

Protein12.4 g (25%)

Sodium345.6 mg (17%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspghee

200gwhite onion

3 tspgaram masala

2 tspground cumin

2 tspmustard seeds

2 tspfennel seeds

400mlcoconut milk

tin

2 cansred kidney beans

rinsed and drained

1can chopped tomatoes

300ggreen beans

20gfresh coriander

100gnatural yoghurt

to serve, optional

Instructions

Step 1

Heat the ghee or oil in a large size pot over a medium heat. Then add the onion, garlic and cook for 2-3 minutes until golden.

Step 2

Add the garam masala, cumin, mustard and fennel seeds and cook for 2 minutes until fragrant.

Step 3

Add the coconut milk, together with kidney beans, chopped tomatoes, green beans and 200 ml of water.

Step 4

Cover and simmer for 12 minutes to let the flavours blend together and until the vegetables are soft.

Step 5

Add the baby spinach, simmer for another 3-4 minutes until spinach softens, season with salt, pepper and the lime juice from 2 limes. Ladle the curry into the serving bowls and top with the fresh coriander and natural yoghurt, if you like.