Comments on: red kidney bean curry

By: Amy C.

Amy C. — Mon, 02 Nov 2009 08:28:31 +0000

Wow, this was delicious! Thanks so much for posting the recipe. I love how fast it comes together. I used dried beans that I prepared beforehand, and my only issue was possibly that I salted the beans AND added the 1 tsp of salt in the recipe. It may have been a tad too salty. But still wonderful! This is definitely going into my permanent recipe book.

By: Patty

Patty — Thu, 10 Sep 2009 01:20:38 +0000

Just made this tonight. Fabulous recipe! Quick, healthy, and everyone loves it. This will go into the rotation.

By: ApronGirl

ApronGirl — Tue, 08 Sep 2009 17:11:40 +0000

This is a great simple 30 minute meal that tastes like you spent hours in the kitchen. I used about 2 inches of ginger root – grated instead of the 1/4 cup and it was still nice and very flavorful. I only used 1/4 c. oil and it didn’t seem to need more. I also added some carrot slices and some collard greens since I love veggies. MMMmmmm! Warms my heart!

By: Matt

Matt — Thu, 30 Jul 2009 03:10:39 +0000

I’ve made this again several times, and it’s excellent.

A couple of changes I made along the way. I found that the original recipe lacked enough heat, so to boost it I use 2 serrano peppers and double the ground cayenne pepper. I use heaping amounts of the various spices to kick up the flavor a bit, and I also fry the spice mixture on its own with the onion/ginger/garlic/pepper mixture before adding the tomato sauce. I don’t know if that makes a difference, but it’s something I’ve done for other curry dishes with some success.

Most of the time I use canned kidney beans for convenience. I just make sure that I buy good quality organic beans, so there are no added chemicals and no added sugar in the bean broth. Safeway “O” and especially Trader Joe’s are good the brands that I’ve used successfully.

By: Vero

Vero — Sun, 19 Jul 2009 16:45:10 +0000

I really liked this recipe, I made it about 1 1/2 to 2 months ago and it was awesome. It also froze really well which is good because I like to cook large batched of food that freeze well because cooking for 1 everyday tends to get boring. It’s a really great and pretty inexpensive recipe to make which makes it ideal for me as a university student. I found it a little too salty but that might of been because I used canned kidney beans, I’m making it again today with some dried kidney beans.

By: Lynn

Lynn — Fri, 10 Jul 2009 12:14:20 +0000

HelloDeb! I have the oil in the pot, and all the ingredients ready to go, but I’m wondering about that single plum tomato, as it doesn’t seem to make an apperance in the method. :-) I might just skip it; the onion/garlic/ginger paste is familiar to me from other Indian cooking I’ve done, but I’ve not come across a tomato in that first stage yet..

We’re going to enjoy this meal, I am sure!

By: Sarah

Sarah — Sun, 28 Jun 2009 04:09:26 +0000

We made this for dinner a few nights ago — so easy and it turned out great! The analogy to red bean chili is very apt.

By: sloriot

sloriot — Wed, 17 Jun 2009 21:59:08 +0000

just stumbled upon your site. this recipe looks yummy! your photos look super too!

By: Izzy

Izzy — Wed, 10 Jun 2009 06:44:19 +0000

Made this for dinner last night.
It didn’t look as beautiful as the picture, but it tasted awesome.
(Though I didn’t use ginger, that may have had something to do with it…)

By: Jenny

Jenny — Wed, 20 May 2009 03:19:25 +0000

Just wanted to say that this is sitting in my belly AS WE SPEAK. Yes. Delicious. Thank you for sharing! :D