Simple Bean Curry Sauce Thick Food

KIDNEY BEAN CURRY

Kidney bean curry image

A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling

Provided by Sophie Godwin - Cookery writer

Time 35m

Number Of Ingredients 11

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
thumb-sized piece of ginger, peeled and finely chopped
1 small pack coriander, stalks finely chopped, leaves roughly shredded
1 tsp ground cumin
1 tsp ground paprika
2 tsp garam masala
400g can chopped tomatoes
400g can kidney beans, in water
cooked basmati rice, to serve

Steps:

Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

Nutrition Facts : Calories 282 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium

QUICK CURRY SAUCE

Quick curry sauce image

For a creamy curry in under 10 minutes, add this super simple curry sauce to stir-fried chicken, lean meat, fish or seafood, mushrooms or vegetables.

Provided by Justine Pattison

Categories Main course

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 tbsp sunflower or vegetable oil
3 garlic cloves, peeled and finely grated
20g/¾oz fresh root ginger, peeled and finely grated
2 tsp curry powder (any kind)
¼-½ tsp dried chilli flakes or 1 finely sliced fresh chilli
1½ tbsp tomato purée
1 tbsp caster sugar
½ tsp flaked sea salt or ¼ tsp fine salt
100ml/3½fl oz double cream
freshly ground black pepper

Steps:

Heat the oil in a non-stick frying pan and very gently fry the garlic and ginger for about a minute, stirring constantly. Don't allow them to brown.
Stir in the curry powder, chilli and tomato purée and cook for 1 minute, stirring constantly until the tomato purée looks glossy.
Add the sugar, salt and plenty of pepper, then stir in 150ml/¼ pint water and the cream. Bring to a simmer and cook for 2-3 minutes, stirring constantly. Set aside.
Stir-fry your choice of other ingredients (such as strips of chicken or meat, prawns, vegetables) in a large frying pan or wok until cooked through.
Pour the curry sauce over the cooked meat or veg and return to a simmer. Cook for 1-2 minutes more, or until hot throughout. Add an extra splash of water if needed. Serve with freshly cooked rice or naan bread.

VEGETARIAN BEAN CURRY

Vegetarian Bean Curry image

This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.

Provided by Michelle

Categories Main Dish Recipes Curries Vegetarian

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 large white onion, chopped
½ cup dry lentils
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cayenne pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (8 ounce) can kidney beans, drained and rinsed
½ cup raisins
salt and pepper to taste

Steps:

Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 35.9 g, Fat 4.7 g, Fiber 10.1 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 298.3 mg, Sugar 1.5 g

BASIC CURRY SAUCE

Basic curry sauce image

Make batches of this versatile curry sauce

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 40m

Yield Makes 1 litre

Number Of Ingredients 6

Ingredients

3 tbsp vegetable oil
500g onion , finely chopped
6 garlic cloves , peeled and chopped
large knob root ginger peeled and finely chopped
2 tbsp Madras curry paste
400g can chopped tomato

Steps:

Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.

SIMPLE CURRY SAUCE

Simple Curry Sauce image

Easy to prepare but at the same time delicious and useful. It came from the Rector's restaurant in Times Square. The year 1928.

Provided by Merle 1

Categories Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 1/2 tablespoons flour
1 tablespoon curry powder
1/4 teaspoon salt
1 cup chicken stock
1 egg yolk
2 tablespoons heavy cream

Steps:

melt butter.
blend in flour, curry powder, and salt.
slowly add hot stock and bring to boiling.
boil 2 minutes.
remove from heat
add egg yolk lightly beaten with cream.

Nutrition Facts : Calories 505.9, Fat 42.1, SaturatedFat 23.9, Cholesterol 298.2, Sodium 1110.4, Carbohydrate 22.5, Fiber 2.4, Sugar 4.1, Protein 11.3

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