Kidney bean curry (Junjaro) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 168) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried beans to soak overnight, or can substitute with tinned kidney beans.

  • Meags on August 31, 2024

    This was fantastic! I used canned beans since we needed a quick lunch. My husband, our oldest con and I are the whole pan! We served over rice.

  • alexthepink on April 29, 2019

    Delicious and easy to make with what's in the cupboard. We have made this several times.

  • puddlemere on January 09, 2019

    Deceptively simple, but I agree that the cinnamon really adds something extra. Served with garlic naan, yogurt, and some leftover tomato chutney from this book.

  • ellencooks on October 30, 2017

    I made this with canned kidney beans and halved the recipe. Loved it!

  • Lepa on March 04, 2017

    This was delicious. It is one of my favorite recipes from this book so far. The cinnamon gives the dish an unexpected flavor that really makes it something special. We ate it with naan instead of rice (along with aloo gobi). It was especially delicious with some raita and mango chutney!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.