|2 Tbsp||Vegetable oil|
|1||Onion, finely diced|
|2||Carrots, peeled, finely diced|
|1 Tbsp||Fresh ginger, grated|
|1 Tbsp||Curry powder, medium strength|
|2 cups||Vegetable stock|
|800 g||Red kidney beans, rinsed and drained (Main)|
|1 to taste||Salt & freshly ground pepper|
|1 to serve||Long grain rice (Main)|
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- Heat vegetable oil in a large saucepan, add the finely diced onion, finely diced carrots and grated fresh ginger and cook for 5 minutes to soften but not colour. Add medium strength curry powder and fry for 30 seconds more.
- Add the stock to the pan and bring to the boil, then turn down the heat and simmer for 10 minutes. Add the red kidney beans, rinsed and drained and cook for 5 minutes more.
- Season with salt and pepper to taste. Serve in bowls with steamed rice on the side.