This week I thought I would share my favourite recipe since becoming vegan. Growing up, I absolutely hated anything spicy. Even the hint of spice would lead to the ruining of a meal, but for some reason in the past year my favourite foods have consisted of very spicy curries and chilly. Taste buds do alter as you age, but I think my preference to spices has come about due to changes in my diet. I can’t explain why changing to a plant-based diet has had this effect. Perhaps, it is because many foods containing spices also happen to be meat and dairy free and this has caused me to have more exposure to them. I couldn’t say for sure, but my enjoyment of spicy food has caused me to love eating this Kidney Bean Curry. I found the recipe in the BBC Good Food Eat Well Vegetarian & Vegan Dishes book and besides it being incredibly tasty, it is so easy and cheap to make. It is a definite ‘rescue recipe’ when your cupboards are a bit barer and my whole family loves it.
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
Thumb-size piece of ginger, peeled and finely chopped
1 small pack coriander, stalks finely chopped, leaves roughly shredded
1 tsp ground cumin
1 tsp ground paprika
2 tsp garam masala
400g can chopped tomatoes
400g kidney beans
Cooked basmati rice, to serve
- 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.
- 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.
- 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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Thank you for reading.
Mrs P x x x