• 800cal
  • 30min


Kidney Bean Curry

How to Make It

Heat the olive oil in a pan on a low heat and cook the onion for 5 minutes.

Add the spices to the pan, along with salt and pepper and cook for a further minute. Then, pour the tomatoes and kidney beans in their water in the pan and bring to the boil.

Leave to simmer for 15 minutes until the curry has thickened. Then, microwave the rice following the instructions on the packet and serve.


  • 1 can kidney beans
  • 150g microwave basmati rice
  • ½ can chopped tomatoes
  • 2 tsp garam masala
  • 2 tbsp olive oil
  • ½ onion, chopped
  • 1 tsp cumin
  • 1 tsp ground ginger

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