Kidney Bean Vegetable Curry

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Carrot(2)
• Potato(2)
• Bell pepper(1)
• Tomato paste(2 tbsp)
• Curry Powder(2 tsp)
• Cumin(1 tsp)
• Turmeric(1 tsp)
• Garam Masala(1 tsp)
• Canned tomatoes(400 g)
• Coconut milk(400 ml)
• Kidney Beans(800 g)
• Spinach(120 g)
• Vegetable Broth(300 ml)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Basmati Rice(300 g)
• Coriander(2 tbsp)optional
• Lime(1)optional

Method

1. 1

   Finely chop the {Onion}, mince the {Garlic}, grate the {Ginger}, peel and chop the {Carrot} and {Potato} into small bite-size pieces, and chop the {Bell pepper}.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Garlic}, and {Ginger} with the {Salt} and cook until softened and fragrant. Stir in the {Tomato paste}, {Curry Powder}, {Cumin}, {Turmeric}, {Garam Masala}, and {Black pepper} for the last minute.

   ~6 min

3. 3

   Add the {Carrot}, {Potato}, and {Bell pepper}, then stir in the {Canned tomatoes}, {Coconut milk}, and {Vegetable Stock}. Bring to a boil, reduce the heat, and simmer until the vegetables are tender and the curry has thickened.

   ~15 min

4. 4

   Stir in the {Kidney Beans} and {Spinach}. Simmer until the beans are heated through, the spinach has wilted, and the sauce is thick and cohesive.

   ~7 min

5. 5

   While the curry finishes, cook the {Basmati Rice} in a separate saucepan according to the package directions until tender.

   ~15 min

6. 6

   Serve the curry over the rice, topped with the {Fresh cilantro} and a squeeze of {Lime} if using.

   ~0 min