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Home > Recipes > Curried kidney beans and rice

Curried kidney beans and rice

Publication: NZ Woman's Weekly

NZ Woman's Weekly

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Curried kidney beans and rice

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Ingredients

2 Tbsp Vegetable oil
1 Onion, finely diced
2 Carrots, peeled, finely diced
1 Tbsp Fresh ginger, grated
1 Tbsp Curry powder, medium strength
2 cups Vegetable stock
800 g Red kidney beans, rinsed and drained
1 to taste Salt & freshly ground pepper
1 to serve Long grain rice

Directions

  1. Heat vegetable oil in a large saucepan, add the finely diced onion, finely diced carrots and grated fresh ginger and cook for 5 minutes to soften but not colour. Add medium strength curry powder and fry for 30 seconds more.
  2. Add the stock to the pan and bring to the boil, then turn down the heat and simmer for 10 minutes. Add the red kidney beans, rinsed and drained and cook for 5 minutes more.
  3. Season with salt and pepper to taste. Serve in bowls with steamed rice on the side.
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http://www.bite.co.nz/recipe/3032/Curried-kidney-beans-and-rice/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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