Red kidney bean curry from Chetna's Healthy Indian: Everyday Meals, Effortlessly Good for You (page 91) by Chetna Makan

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Accompaniments: Mango & mint salad; Smoky aubergine with peas; Masala cauliflower potatoes; Garlic pickle

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

    Beans require overnight soaking.

  • Ro_ on April 14, 2020

    This was nice but not the best kidney bean curry recipe I've ever tried. I used tinned kidney beans and found I needed to add a lot of liquid to get a sauce as depicted in the picture.

  • Lepa on May 13, 2019

    Kidney bean curry is one of my family's favorite dishes and this is the third version I have tried (others are from Madhur Jaffrey and Meera Sodha). We liked this version but Sodha's is still my favorite. I served this with naan, yogurt and mango chutney (the combination with this curry is amazing) and also with potatoes. Such a satisfying dinner!

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