Chickpea and Kidney Bean Curry

Chickpea and Kidney Bean Curry
Note – This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an eBay and Amazon Associate, I earn from qualifying purchases.

This chickpea and kidney bean curry came about due to having a cold. Despite various friends coming down with Covid, my tests were negative and in fact I felt worse than when I actually had that myself. Anyway, I needed to keep busy just to stay awake, so I made a nourishing curry, pretty much entirely from store cupboard ingredients.

While I’m not saying this chickpea and red kidney bean curry recipe can beat Covid or a cold, I felt far better the day after I ate it for dinner. Surely all those protein-rich pulses, vegetables, garlic, ginger and turmeric must have done some good? Fortunately as it wasn’t Covid I could even taste this, too.

This is also one of those vegan kidney bean recipes that is so tasty no one would miss the meat. It’s quick and simply to make – and very cheap indeed. What’s not to love, and a red kidney bean curry Indian style also makes a change from using these pulses in a chilli.

The mango chutney – along with an orange pepper and tomatoes – adds a fruity sweetness, elevating this chickpea and bean curry to a whole new level. Those and the ginger also complement one another very well.

This chickpea and kidney bean curry recipe serves 4

Chickpea and kidney bean curry ingredients

  • Olive oil, for frying
  • Onion, 1, chopped finely
  • Orange pepper, 1, chopped finely
  • Carrot, 1, in small dice
  • Chopped tomatoes, 1 tin
  • Chickpeas, 1 tin, drained
  • Red kidney beans, 1 tin, drained
  • Tomato puree, 1 tbsp
  • Garlic paste, 1 tsp
  • Ginger paste, 1 tsp
  • Turmeric, ground, 1 tsp
  • Cumin, ground, 1 tsp
  • Medium curry powder, 1 tbsp
  • Mango chutney, 1 tbsp

Equipment

How to make chickpea and red kidney bean curry

  • Heat a splash of oil in a saucepan, then add the chopped onion, pepper and carrot. Fry for a few minutes, stirring often, until they start to cook.
  • Add all the other ingredients and stir well, then simmer for aroound 20 minutes until the carrot is cooked through and the sauce has thickened.

Serve this chickpea and red kidney bean curry Indian style, with basmati rice and/or naan bread.

Related recipes:

Note – This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases. 

Filed Under: Curry, Vegan