We are always looking for new ways to eat beans. They are so good for us! An affordable and healthy source of protein and fibre. Good news is they are also great for the environment. Legume crops improve soil fertility naturally by working with bacteria to fix nitrogen into the soil.
So when we tried this delicious Afghan curry, we just had to share it! This is probably not an authentic recipe but it’s our quick and easy version. We love that the heat just comes from the generous use of black pepper. We’ll share the stuffed flatbreads recipe soon too. Watch this space!
Liz x
Ingredients (serves 4)
- 3 tbsp vegetable oil
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 2 tsp garlic granules
- 2 tsp salt
- 2 tsp ground black pepper
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 bottle of passata
- 2 tins kidney beans
- 2 red onions
- 4 medium potatoes
- (drizzle of veg oil, sprinkle of salt, pepper & ground coriander to roast the onions & potatoes)
- diced red onion, fresh coriander & mint to taste
Method
- Turn your oven to 200C. Chop the potatoes into bites sized pieces and the onions into slivers and toss in a roasting dish with a drizzle of oil and sprinkle of salt, pepper & ground coriander. Roast for 20-30 minutes or until soft while you make the curry sauce.
- Heat the vegetable oil in a large pot & tip in the spices and seasoning. Stir fry in the oil until the spices are very fragrant and starting to darken.
- Pour in the passata and the drained and rinsed kidney beans & simmer for 10 minutes or so until the curry is rich and delicious.
- When the potatoes and onions are cooked through and starting to colour, scrape them into the curry and warm through.
- Serve in bowls topped with diced red onion and chopped mint and coriander. Scoop up with flatbreads or rice & enjoy!
