In my family, we love a good korma. This recipe is a vegetarian twist on our classic recipe, using red kidney beans for some plant protetin and there’s 3 servings of your 5 a day in there too!
Recipe (Serves 4-5):
- 1 tbsp olive or rapeseed oil
- 1 white onion, finely chopped
- 2 tbsp tomato puree
- 1 tsp turmeric
- 1 tsp ground ginger (fresh ginger chopped would also work)
- 2 tsp garam masala
- 2 tbsp of honey
- 1 clove of garlic, peeled and finely diced
- 1 400g can of kidney beans, drained and rinsed
- 1 400ml can of chopped tomatoes
- 1 400ml can of low-fat coconut milk
- 200ml of water
- 1 medium aubergine, stem removed and chopped into bitesize chunks
- 1 bell pepper, core/stem and seeds removed, and chopped into small pieces
- Serve with: Brown rice or grain of choice
- Wash and chop your veggies and garlic as above, and set aside.
- Begin cooking! Heat the oil in a large pot on a medium heat, and add the diced onion and garlic. Fry for 3-4 minutes or until the onions are softened and translucent.
- Add your spices, and cook for 2-3 minutes until the onions are coated.
- Add your veggies next, and cook for another 4-5 minutes.
- Add your tinned chopped tomatoes, water and tomato puree. Combine well, and allow to allow to simmer for 2-3 minutes to allow the liquid to reduce slightly.
- Add the tin of coconut milk and stir again.
- Add the kidney beans and mix them in,
- Bring to the boil, and then reduce the heat to a simmer.
- Cover the pot, and simmer for about 15-20 minutes, stirring every few minutes.
- Place a pot of water to boil for your rice (or prepare your side of choice according to package instructions) and cook it simultaneously.
- Serve with a side of brown rice or whatever type you prefer!
Enjoy guys! I hope you like this recipe as much I do – tag me if you try it out of course,– @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x