Time: 40 min.
Complexity: easily
Servings: 4 - 6

Kidney beans are often underrated, yet they're incredibly nutritious and versatile. Don't miss out! Canned kidney beans are a perfect addition to this vegetarian curry. Instead of a long list of Indian spices, use simple curry powder and pumpkin pie spice—the perfect substitute. Fry the onions for the sauce until they darken. This ensures a deep, rich flavor. Serve the curry with steamed basmati rice and plain yogurt.

Ingredients:

• 5 cm of ginger root
• 2 cloves of garlic
• 3 tablespoons of vegetable oil
• Half a small red onion, finely chopped
• 0.5 tsp curry powder
• 1/4 teaspoon pumpkin pie spice
• A quarter of a small head of white cabbage, coarsely chopped
• 1 large carrot, sliced ​​into rounds
• 1 can (400g) kidney beans, rinsed
• 1 can (400 g) diced tomatoes
• 1/4 cup loosely packed cilantro leaves, coarsely chopped
• Cooked basmati rice and plain yogurt, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

white cabbage, Kidney beans, carrot, tomatoes, ginger root, red onion, pumpkin pie spice, curry

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Preparation:

Step 1
• Combine the ginger and garlic in a food processor and process until a coarse paste forms. Heat the vegetable oil in a medium saucepan or Dutch oven over medium-high heat. Add the onion and a pinch of salt and cook, stirring, until the onion darkens (splash in a little water if the onion starts to stick), about 8 minutes.
Step 2
• Add curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrots and toss to coat completely.
Step 3
• Add the beans, tomatoes, 2 cups of water, and 1/2 cup of salt. Bring to a boil and simmer, stirring occasionally, until the carrots are tender and the curry sauce has reduced by half and thickened, 8 minutes. Add the cilantro and season with salt to taste. Serve with rice and yogurt.

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