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Kidney Bean & Tomato Curry

4.5/5 rating (4 votes)
  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 10 mins
  • Difficulty: Very Easy
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Kidney Bean & Tomato Curry

This is a great dish is so simple and tasty and even better it Gluten Free.


  • 2 ripe tomatoes
  • 4 tbsp tomato puree
  • 10g gluten free vegetable stock cube
  • ¼ tsp dried chilli a pinch of salt
  • 2 tbsp vegetable oil
  • 2 large onions, finely chopped
  • 4 garlic cloves
  • 1 tbsp gluten free Madras curry paste
  • 2 x 400g tins red kidney beans, drained well
  • salt and freshly ground black pepper

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  • Place all the ingredients for the sauce into a liquidizer and blend until really smooth. You may have to add a little cold water to loosen the mixture.
  • Meanwhile, heat the oil in a frying pan over a high heat and cook the onions and garlic for a few minutes until browned. Add the curry paste and continue to cook for 2 minutes. Add the drained beans and warm through.
  • Add the sauce to the vegetables and bring to the boil. Season well with salt and pepper, turn down the heat and simmer for 5 minutes, then serve.

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