Recipe: Bean Curry

This is a really quick, simple and deliciously nutritious meal, packed full of protein, fibre, Vitamins (A, B, C, E, K) and minerals (Manganese, Selenium, Iron).

Its a great dish to make on a Sunday for packed lunches during the week. Mix it up by having it with different accompaniments.

Serves 4


1/2 x Cup of Dried Chickpeas

1/2 x Cup of Dried Kidney Beans

1 x Red Onion

1 x Bag of Spinach

1 x Tin of Chopped Tomatoes

1 x Tin of Coconut Milk

1 x Heaped Teaspoon of Medium Curry Powder

1/2 x Teaspoon of Salt


Soak the chickpeas and kidney beans in a bowl of water overnight.

The next day boil the beans in a saucepan of water for 35 minutes, or until cooked.

Meanwhile, chop the onion finely and add to some oil in a saucepan. Add the salt and curry powder and stir until golden brown.

Once the onions have cooked, add the tinned tomatoes and coconut milk. Add the spinach after 10 minutes and cook until the spinach has wilted.

Drain the beans once they are cooked and add them to the tomato mixture. Add salt and pepper to taste.

Serve with brown rice, quinoa, avocado or steamed vegetables of your choice.

N.B. any beans of your choice can be used. If using tinned rather than dried beans add these to the mixture when you add the spinach and cook until the spinach has wilted.

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