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Gluten Free
This is a great dish so simple and tasty, and even better, it's Gluten-Free.
Servings 4
Calories 379 kcal
Prep Time10 mins
Cook Time10 mins
Total Time20 mins

Ingredients
 

  • 2 ripe tomatoes
  • 4 tbsp tomato purée
  • 10 g gluten-free vegetable stock cube
  • 0.25 tsp dried chilli a pinch of salt
  • 2 tbsp vegetable oil
  • 2 large onions, finely chopped
  • 4 garlic cloves
  • 1 tbsp Gluten-Free Madras curry paste
  • 800 g red kidney beans, (2 x 400g tins) drained well
  • salt and freshly ground black pepper

Instructions
 

  • Place all the ingredients for the sauce into a liquidizer and blend until really smooth. You may have to add a little cold water to loosen the mixture.
  • Meanwhile, heat the oil in a frying pan over high heat and cook the onions and garlic for a few minutes until browned. Add the curry paste and continue to cook for 2 minutes. Add the drained beans and warm through.
  • Add the sauce to the vegetables and bring to a boil. Season well with salt and pepper, turn down the heat and simmer for 5 minutes, then serve.
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Nutrition Facts
Kidney Bean & Tomato Curry
Amount per Serving
Calories
379
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
6
g
38
%
Sodium
 
440
mg
19
%
Potassium
 
1144
mg
33
%
Carbohydrates
 
58
g
19
%
Fiber
 
17
g
71
%
Sugar
 
7
g
8
%
Protein
 
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Curry, Main Course
Cuisine Autumn, ITV This Morning
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