Kidney Bean Curry

This Kidney Bean Curry has 16g protein for 420 calories per serving — full macros included, which most recipe sites omit.

Nutrition & macros (per serving)

Ingredients

• 1 Cup Vegetable Oil
• 1 Cup Onion
• 1 Cup Garlic
• 1 Cup Ginger
• 1 Cup Coriander
• 1 Cup Cumin
• 1 Cup Paprika
• 1 Cup Garam masala
• 1 Cup Chopped Tomatoes
• 1 Cup Kidney Beans
• 1 Cup Basmati Rice

Method

1. Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
2. Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
3. Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

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Recipe & nutrition data via TheMealDB. Macros are estimates — verify against your ingredients and portions.