Kidney Bean Curry Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Kidney beans2 1⁄2 Cup (40 tbs), dried
 Water6 Cup (96 tbs)
 Turmeric1⁄2 Teaspoon
 Salt2 Teaspoon
 Butter1⁄4 Cup (4 tbs)
 Bay leaves2
 Ginger1⁄2 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Ground coriander1⁄2 Teaspoon
 Pepper white1⁄4 Teaspoon
 Cardamom1⁄4 Teaspoon, ground
 Tomatoes3 Large, chopped
 Yogurt1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2159 Calories from Fat 494

% Daily Value*

Total Fat 57 g86.9%

Saturated Fat 32.3 g161.5%

Trans Fat 0 g

Cholesterol 135.6 mg

Sodium 4021.9 mg167.6%

Total Carbohydrates 316 g105.3%

Dietary Fiber 79.3 g317.2%

Sugars 29.4 g

Protein 114 g227.7%

Vitamin A 123.8% Vitamin C 155.6%

Calcium 64.9% Iron 198.1%

*Based on a 2000 Calorie diet

Directions

Soak kidney beans in water to cover overnight.
Add turmeric and salt and cook slowly for 1 to 2 hours, until beans are tender but firm.
Drain, reserving liquid.
Heat butter in large skillet.
Add bay leaves, spices and tomatoes.
Cook for approximately 5 minutes.
Remove bay leaves.
Add drained kidney beans and 1/2 cup reserved bean liquid.
Simmer for 15 minutes and, just before serving, stir in yogurt.
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