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Bean curry recipe

Bean curry recipe

36 ratings

This hearty, fibre-packed bean curry is a twist on the classic curry that delivers all the same satisfaction. Perfect for anyone that's either vegetarian or looking for a meat-free alternative. See method

  • Serves 4
  • 30 mins to prepare and 5 mins to cook
  • 451 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 240g basmati rice, rinsed well
  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 carrots, scrubbed and finely chopped
  • 2 garlic cloves, crushed
  • 2 1⁄2 tsp garam masala
  • 1⁄4 tsp ground turmeric
  • 400g tin chopped tomatoes
  • 1⁄2 reduced-salt vegetable stock cube, made up to 250ml
  • 2 x 400g tins Grower’s Harvest red kidney beans, drained and rinsed
  • 100g low-fat natural yogurt
  • 15g fresh coriander, most roughly chopped, a few sprigs reserved
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    5g 8%
  • Saturates

    1g 5%
  • Sugars

    13g 15%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 81.2g Protein 17.9g Fibre 16.2g


  1. Cook the rice to pack instructions; set aside.
  2. Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the onion and carrots and cook for 10 mins, stirring occasionally, until starting to soften. Add the garlic and cook for 1 min, then add the spices. Cook for 2 mins, then add the tomatoes and stock.
  3. Bring to the boil, then reduce the heat and simmer gently for 10 mins. Add the kidney beans and cook for 5 mins. Remove from the heat and stir in the yogurt and the chopped coriander. Serve with the rice and garnish with the coriander sprigs.
See more Curry recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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