Wednesday, 4 March 2015

Kidney Bean, plantain & Vegetable Curry

Meeting the demands of a teen who has chosen to be vegetarian can be a challenge at times however it does mean that as a family (or at least the two of us since little man refuses to eat anything that hints of healthy) have a great intake of vegetables.

One of my favourite beans to cook with is Kidney beans as they have numerous health benefits including dietary fiber and when combined with rice, are a great source of protein.  You  can find out more about the health benefits here.

One of the meals I prepared this week was a kidney bean and vegetable curry.  I didn't intend to blog about it so the ingredients are approximate and as with most cooking trial and error will eventually get you the flavour you require.


4 Spring onions
2 cloves of garlic
1/2 an onion
2 tbsp olive oil
2 tbsp curry powder
1 teaspoon paprika
3 tsp all purpose seasoning
1 tsp tumeric
1 tsp mixed herbs
1/2 tsp black pepper
2 tomatoes (or a tbsp of tomato sauce if you prefer)
1 ripe plantain
1  tin of kidney beans
Mixed vegetables of your choice (I used baby sweetcorn and sugar snap peas)
Sea salt to taste.


1. Wash and chop your spring onions and chop your garlic and onions.
2.  Heat the olive oil in a pan, once heated add the onions and garlic.
3.  When the onions and garlic are browned add all seasoning and herbs, stir for  a minute or 2 to release the flavours.
4.  Add washed kidney beans stir in and add vegetables, cover with water.
5.  Add salt and leave to simmer for 5 minutes
6. Add chopped plantain and leave to simmer for a further 5 to 10 minutes (or until plantain is cooked)  although I didn't you might choose to add flour to thicken.

Serve with rice (I used basmati rice which was washed in cold water then placed into a pan of hot water and boiled for 12 minutes) and salad of your choice.