Red Bean and Tomato Curry Recipe

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Ingredients:

Serving

2 tbsp sunflower oil
1 large onion, sliced
3 garlic cloves, minced
1 green chili pepper, halved, seeded and thinly sliced
1 tbsp fresh ginger, grated (about 1in piece)
1 tbsp hot curry powder
salt
1 (14 oz) can chopped tomatoes
2 (14 oz) cans kidney beans, drained and rinsed
1 tbsp lemon juice
cilantro leaf, to garnish

Directions:

Heat the oil in a large frying pan, add the onions, garlic, chili and ginger and cook, stirring occasionally for a few mins until all the aromas are released and the onion is softened but not colored.
Add the curry powder and season with salt then cook, stirring for a further 2 minutes.
Add the tomatoes, with most of their juice and cook for about 3 minutes Add the beans and cook for a further5 mins or until the beans are warmed through and the sauce is thickened.
Add the lemon juice and serve hot garnished with cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	108.55 Kcal (454 kJ)
Calories from fat	64.8 Kcal
		% Daily Value*
Total Fat	7.2g	11%
Sodium	33.56mg	1%
Potassium	188.72mg	4%
Total Carbs	9.84g	3%
Sugars	2.49g	10%
Dietary Fiber	2.77g	11%
Protein	2.17g	4%
Vitamin C	33.4mg	56%
Iron	0.9mg	5%
Calcium	31.7mg	3%

Amount Per 100 g
Calories	126.29 Kcal (529 kJ)
Calories from fat	75.39 Kcal
		% Daily Value*
Total Fat	8.38g	11%
Sodium	39.05mg	1%
Potassium	219.56mg	4%
Total Carbs	11.45g	3%
Sugars	2.9g	10%
Dietary Fiber	3.23g	11%
Protein	2.53g	4%
Vitamin C	38.8mg	56%
Iron	1.1mg	5%
Calcium	36.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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