Natal Red Kidney Bean Curry is a popular dish from South Africa, named after the Natal region where it originated. This hearty and spicy curry is a vegetarian dish made with red kidney beans, spices, and coconut milk. It is easy to prepare and can be served as a main dish or as a side dish.
I have modified slightly and simplified using our base sauce, turning into a restaurant style dish. I think the addition of a vegetable to give it some crunch is a good idea as otherwise it can be a tad mushy just with the beans.
Ingredients
400g Tin Red Kidney Beans, drained.
80 ml Rapeseed Oil or other vegetable oil
120ml Passata (or equivalent tomato puree mixed with water)
1/2 Cup sliced Radish (optional, or other vegetable of your choosing)
3 – 4 Fresh Chilli Peppers
3 Whole Dried Chillies
1 Tomato sliced (optional, for garnish at the end)
1/2 tsp Whole Mustard Seeds (brown preferred)
1/2 tsp Whole Cumin Seeds
A pinch of Asafetida
10 Dried Curry Leaves
250ml Base Curry Sauce
1 tsp Ground Coriander
1 tsp Ground Cumin
1 tsp Sugar
1 tsp Salt
Recipe
Natal Red Kidney Bean Curry
Ingredients
- 400 g Tin Red Kidney Beans drained.
- 80 ml Rapeseed Oil or other vegetable oil
- 120 ml Passata or equivalent tomato puree mixed with water
- 1/2 Cup sliced Radish optional, or other vegetable of your choosing
- 3 - 4 Fresh Chilli Peppers
- 3 Whole Dried Chillies
- 1 Tomato sliced optional, for garnish at the end
- 1/2 tsp Whole Mustard Seeds brown preferred
- 1/2 tsp Whole Cumin Seeds
- A pinch of Asafetida
- 10 Dried Curry Leaves
- 250 ml Base Curry Sauce
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Sugar
- 1 tsp Salt
Instructions
- Heat the oil in a pan until hot
- Add the dried chillies, mustard seeds, cumin seeds and asafoetida and fry until the seeds start to pop.
- Add the fresh chillies and sliced radish and continue to fry.
- Then add the passata, curry leaves, salt and sugar and fry for a minute or so.
- Add the base sauce and red kidney beans and bring up to a simmer and then cook for 5 minutes on high.
- Add the ground cumin and coriander and continue for a further 5 minutes or so until the oil begins to separate at the edges of the pan and the sauce looks thick.
- Add the freshly sliced tomato and stir, then serve.