Pantry Staple Spiced Kidney Bean Curry

If you’ve ever wondered “What do I make with canned kidney beans?”…A savory, comforting kidney bean curry that uses long lasting pantry staples like canned beans, canned tomatoes, stock, spices and rice.

Disclosure: This recipe is sponsored by USA Pulses to help bring you a nutritious, protein and fiber-packed recipe you can make using pantry staples. Head to Pulses.org for more tips and recipes.

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I know more of you are cooking than ever right now out of necessity. And for some, cooking can feel overwhelming on so many fronts. How do I make recipes if I don’t have access to a lot of fresh produce right now? How do I make something flavorful? What about something inexpensive? There’s never been a better reason to have your pantry stocked with pulses.

Pluses are dry peas, chickpeas, lentils and beans and they’ve always had a place in our home because you can do so much with them! They’re plant protein sources that are super versatile and shelf stable. To be honest, something like a canned bean is really the ultimate convenience ingredient. Since pulses are such a flexible ingredient, you can use them in so many of your favorite standard recipes to stretch out a meal with even more nutrition if you’re between grocery trips. Add them to pasta, tacos, breakfast eggs and more!

This recipe for a kidney bean curry (based on Indian Rajma) relies on long lasting pantry staples including canned kidney beans, canned tomatoes, stock, spices and rice. If you don’t have kidney beans, you can easily swap them out for a larger bean that holds up well like a chickpea or cannellini/white bean. The flavor from this recipe starts at step one where you’ll be toasting spices before adding and layering ingredients.

In 30 minutes you’re left with buttery kidney beans in a spiced tomato sauce that works with both rice and flatbread. 

Pantry Staple Spiced Kidney Bean Curry

INGREDIENTS

2 Tablespoons extra virgin olive oil

1 1/2 teaspoon cumin seed 

1 Tablespoons whole coriander seed

1 teaspoon red chili pepper flakes

1 1/2 teaspoons turmeric powder 

1 small white onion, chopped

2 teaspoons minced garlic 

1, 15 oz can of kidney beans rinsed and drained 

1, 15 oz can crushed tomatoes

1 cup vegetable broth or beef broth

1 teaspoon salt

Fresh mint and cilantro for garnish

Serve with: rice or flat bread

DIRECTIONS

1. Add olive oil to a large pot over medium on the stove.

2. In a mortar and pestle (or spice grinder), grind coriander and cumin seeds.

3. Add coriander, cumin and red pepper flakes to the pot and stir for several minutes until fragrant. 

4. Add onion and cook for 5 minutes until golden, then add garlic and cook for an additional 3 minutes, stirring occasionally.

5. Add turmeric and tomatoes. Stir to combine and simmer for 7 minutes.

6. Add beans and broth and cook over medium heat for 10-15 minutes or until slightly reduced and thickened.

7. Garnish with cilantro and mint. Serve with rice or flatbread.