A Red Kidney Bean Curry Recipe Test
It is weekend curry time again so I spent some time looking at the Curry Focus curry recipes that I had not tried yet. And I found a great looking recipe in the vegetarian curry recipes. It was for a red kidney bean curry recipe. I love curries that have red kidney beans because they are usually tasty and filling. Hopefully this curry would be the same.
And there was a bonus in that all of the ingredients were already in my kitchen. Yes, that’s correct, I did not have to buy any of the ingredients for this curry.
Making the Red Kidney Bean Curry
There are only 10 ingredients in this curry and the preparation time was minimal (only the onion, ginger and garlic needed any real preparation but, as usual, I measured and prepared all of the ingredients before starting to cook).
This is a really easy curry recipe with only four cooking steps. So easy.
Everything went like clockwork and nothing went wrong. The curry only took about 40 minutes to cook.
The curry tasting team arrived just as the last cooking step started so we had 20 minutes to chat while I stirred the curry every now and again.
Tasting and Rating the Red Kidney Bean Curry
I served up the red kidney bean curry on basmati rice to the tasting team and the room went quiet while everybody was eating. And pretty soon the comments came. There are a lot of tomatoes in the curry and maybe only one tin/can would have been enough. The general comment was that this was not really a curry but that it was nice and tasty all the same.
The red kidney bean curry received a taste score of 8 out of 10 with a spice/heat rating of “Medium”.
This is a big curry so there was a lot of leftover curry to eat the next day. Nice.
Make the Red Kidney Bean Curry Again?
Yes. No. Maybe. I can’t make up my mind but it is tasty enough.