This is the kind of winter for red kidney bean curry. There is almost nothing so comforting on a winter day as entering through the kitchen door, removing one’s snow or rain boots, and knowing that there is a hot curry dish in the slow cooker. Whether it’s been snow, ice, or colder-than-usual temperatures in your area, winter can be neutralized by a ready-to-go hot meal at the end of a frost-tinged weekday. This vegetarian #Weekday Supper recipe includes hearty kidney beans, curry spice, and other seasonings to fortify your resolve during this (seemingly) relentless winter.
Make this meatless meal even quicker by cooking with frozen kidney beans. Otherwise, use the best quality dried beans making red kidney bean curry. Cook this dish the night before or put the ingredients in the slow cooker in the afternoon before dinner. The curry is warming, plus with chopped onions, peppers, and diced tomatoes on top, this curry is an antidote for the winter doldrums.
Check out these #WeekdaySupper recipes for the rest of the week:
Tuesday – The Dinner-Mom – Chicken Marbella
Wednesday – Cooking Chat – Super-Tasty Meat Sauce
Thursday – Shockingly Delicious – French Bread Hawaiian Pizza
Friday – Yours And Mine Are Ours – Margherita Pizza with Cauliflower Crust
- 3 10-ounce packages of frozen kidney beans or 1 16-oz package
- 1 32 ounce package low-sodium vegetable broth (heat vegetable broth if using dried beans)
- 1 teaspoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon salt (or to taste)
- Cracked white pepper
- 1 small onion, chopped
- 1 small bell pepper, chopped
- 1 large tomato, chopped
- If using frozen beans, add beans directly to the slow cooker, pour in vegetable broth, olive oil, garlic, and seasonings. Turn slow cooker on high and cook beans for 1 hour. Add onion and bell pepper and cook beans for another ½ hour. Top beans with chopped tomatoes and serve with rice.
- If using dried beans, pour in large pot and fill with cold water. Boil for two minutes then cover and let sit for two hours. Drain beans and add to slow cooker; heat the vegetable broth in the microwave until it becomes hot (but not boiling) and add to slow cooker. Add olive oil, garlic, and seasonings; cook beans on high for two hours. Add onion and bell pepper and cook beans for another hour. Top the Red Kidney Bean Curry with chopped tomatoes and serve with rice.