Kidney Bean & Potato Curry

This is my all-time favourite recipe to make! I've made it more times than I can even count. It's hearty, delicious, filling and you're going to have lots of leftovers. :) It's naturally gluten-free and you can easily make it oil-free. 

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INGREDIENTS: 

  • 2 cans of kidney beans
  • 1 large can of diced tomatoes
  • 1 can of full-fat coconut milk
  • 1 onion
  • 4 cloves of garlic
  • 1 jalapeno or hot pepper of your choice (optional) 
  • 10 small potatoes
  • 1/2 jar of Madras Curry (optional. you can also use your favourite curry paste or just omit completely) 
  • Greens of your choice (optional)
  • 1 tablespoon of olive oil for sauteeing (optional)
  • 1 teaspoon of turmeric
  • 1 teaspoon of paprika
  • 1 teaspoon of ginger
  • 1 teaspoon of cumin
  • 1 teaspoon of ground coriander
  • 2 teaspoons of garam masala
  • Salt & black pepper to taste

METHOD: 

  1. Chop the onion and dice the garlic. Add it to a pot with water or oil to saute. If you're using a spicy pepper, add that too. 
  2. Chop the potatoes into bite-sized chunks and add to the pot.
  3. Add the can of coconut milk and diced tomatoes.
  4. Rinse the kidney beans and add those to the pot as well.
  5. Add the curry paste you're using and then all of the spices.
  6. Mix well. Bring everything to a boil and then let simmer for 1 hour, or until the potatoes are soft.
  7. You can add the greens in towards the end if you're adding them
  8. Serve on its own, with bread, or over rice. Enjoy! 

If you make this I'd love to see! Please tag me on Instagram @vegan_emily :) 

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