Kidney Beans and sweetcorn curry

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Kidney beans and sweetcorn curry is one of my favourite curries and have made it often when entertaining but I have never shared the recipe.  This curry is very popular with East African Asians who often serve it at events such as weddings.   Thanks to my son for pointing that out that I had not shared the recipe.

Ingredients

  • 240 grams of Red Kidney beans (I used a can with the water drained)
  • 100 grams of sweetcorn (I used frozen)
  • 200 grams of passata
  • salt to taste
  •  ½ tsp turmeric
  • ½ tsp dhana jeeru (mixture of powdered coriander and cumin)
  • 1 tbls lemon juice
  • ½ tbls brown sugar (optional)
  • small bunch of fresh coriander
  • 2 green chilies sliced in the middle
  • 1 tsp mustard seeds
  • 1 tsp sunflower oil
  • 2-3 cloves of garlic (minced using a garlic press)

Method:

1.  Drain the water from the can of kidney beans, wash and rinse well.  Transfer this to a saucepan and mix in the sweetcorn.  Add water to cover the mixture and give it one boil and drain the water.

2. In a mixing bowl, mix the passata, garlic, salt, turmeric, dhana jeeru, brown sugar, lemon juice, green chillies and half the coriander. (adding the fresh coriander during cooking helps to infuse the lovely coriander small).

3.  In a saucepan, heat the oil and add the mustard seeds to the oil.  Once the mustard seeds start popping, add in the passata with all the spices and cook for 3-4 minutes.P1190917

4. Add the drained kidney beans and sweet corn to the passata mixture. P1190918

5.  Allow this to cook for 5-6 minutes and it’s ready to be served hot with any Indian bread such as naan, parathas or rotis.

6.  Sometimes to make it creamy I add Greek style yogurt to the curry just before serving the curry.

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What do you like your Kidney beans and sweetcorn curry with?  Parathas  or Rice?

  • Sounds yummy, Mina. I had to look up passata – I admit, I have never seen it in a store. The whole recipe sounds so tasty.

    • MinaJoshi5409

      Passata is made from ripe tomatoes that have been puréed and sieved to remove the skin and seeds. You can use any tinned tomatoes as long as you just blend them well.

  • I know I would love this so much. I’ve never seen passata in a store either.

  • Yummy as always your food Mina. My kind of food. I am printing the recipe. Looks delicious

  • Jacqueline Gum

    This looks like a dish that I could love! But I have no idea what passata is either!

    • Passata is made from ripe tomatoes that have been puréed and sieved to remove the skin and seeds. It is sold in jars and can be smooth or chunky depending on the sieving. Here is a link to one of the brands being sold on Amazon

    • MinaJoshi5409

      Passata is made from ripe tomatoes that have been puréed and sieved to remove the skin and seeds. It is sold in jars and can be smooth or chunky depending on the sieving.

  • Hungry_Healthy_Happy

    We often add kidney beans to curries to bulk them out a little and add some more protein.

  • Nayna Kanabar

    This is my daughters favorite curry and she makes it at least once a week at uni. I never add sugar to mine so may try this next time to give the curry a tangy sweet and sour taste.

  • Sylvia Fiolunka

    Oh this looks so comforting! Love good hearty curry with lots of veggies 🙂

  • Tim

    How could you not love a meal served in a plate like that 🙂

  • I am sure it is even better when you eat it from a heart-shaped bowl. Makes me look forward to corn season which is still a few months away in the northeast U.S.

  • This looks great and I must say you presented it wonderfully in that heart-shaped dish. I love curry but my husband can’t tolerate it so it’s something I never have unfortunately.

  • This looks a little bit like American chili, but I bet it tastes very different! I love beans and corn, so I’m adding this one to my growing list of recipes to try.

  • Andleeb Akhlaq Tahir

    I just cooked red kidney beans and enjoyed in lunch. My daughter eat corn, if I have read this post before, I must have mixed both of them. I actually never think to mix corn in Kidney beans in curry but in salad.
    Red kidney beans and boiled rice are favorite of most of Kashmiris from Poonch.

  • Erica

    This seems easy enough. I love recipes that don’t totally make you sweat The heart shaped bowl is too cute. I totally want those for my kitchen!

  • Mina, I have to tell you you’ve become one of my, “go to” sites for recipes. I tried two of recipes, mung beans ( loved it) and potato and onion curry (loved it). This looks wonderful as well. Do you serve this with rice or eat it plain?

  • Beth – http://EncoreWomen.com

    I never thought of corn in curry but since corn is a favorite of mine, this dish looks very tempting and I want to make it soon. Maybe today.

  • Linsy

    curry looks delicious, love to add corn in with rajma, i just love combinations

  • Shobha

    Very unusual combo.. good to try out variations for a change.

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