bohemianwanderer – This vibrant kidney bean and sweetcorn curry is an easy, budget-friendly dish that delivers bold flavors in under an hour. Using pantry staples like tinned beans and tomatoes, it’s perfect for busy weeknights or casual weekend meals. The inclusion of fresh curry leaves, cumin seeds, and garam masala infuses the dish with depth, while ginger and garlic bring warmth and aroma.
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Begin by heating 3 tablespoons of rapeseed oil in a large, deep-sided frying pan. To check if the oil is hot enough, dip a wooden spoon into the pan. If small bubbles form around it immediately, the oil is ready. Next, add 25 fresh curry leaves and 1 teaspoon of cumin seeds. Let them sizzle and release their aroma for about a minute.
Add a chopped brown onion to the pan and cook it for around 10 minutes, stirring frequently. The onion should turn glossy and become soft enough to break apart with a wooden spoon. Don’t rush this step, as well-cooked onions form the flavor base of the dish.
Stir in finely grated ginger, minced garlic, and either green chillies or Kashmiri chilli powder. Cook for another two minutes, letting the aromatics blend into the softened onion. Now, pour in 400 grams of finely chopped tinned tomatoes or passata. Cook the tomato mixture for about eight minutes, until it thickens and begins to release oil back into the pan.
Sprinkle in 1½ teaspoons of garam masala, stir briefly, and then add two tins (400g each) of drained and rinsed kidney beans. Mix in 1¾ teaspoons of fine sea salt and 150 grams of defrosted frozen sweetcorn. Pour in 250ml of cold water and bring the curry to a boil. Once it reaches boiling point, reduce the heat and simmer for 10 more minutes.
Serving Suggestions and Variations for the Ultimate Midweek Curry
This kidney bean and sweetcorn curry makes a satisfying meal on its own, but it pairs especially well with fresh chapatis. The flatbread helps scoop up the thick curry, enhancing every bite with texture and warmth. For contrast and cooling, serve the dish with a generous spoon of thick Greek yoghurt on the side.
This dish is vegetarian, high in protein, and easily adaptable. You can swap sweetcorn for peas or diced peppers, or use butter beans instead of kidney beans. If you prefer a spicier curry, simply increase the amount of green chilli or use extra chilli powder.
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The use of curry leaves sets this recipe apart, offering a fragrant note that ties the whole dish together. While fresh curry leaves offer the best flavor, you can use dried ones in a pinch, though the taste may vary slightly.
With its short prep time, minimal ingredients, and bold flavors, this kidney bean and sweetcorn curry is ideal for anyone seeking a quick yet nourishing meal. Whether you’re cooking for a family of four or meal prepping for the week, this dish delivers comfort and spice in every spoonful. Keep leftovers refrigerated for up to three days, and reheat gently for best results.
