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When it comes to boosting your immune system, leafy greens and oranges may come to mind. While these foods can certainly keep you in good shape, there are other tasty unexpected options out there. We’re talking about protein-rich beans. From lentils and chickpeas to black or kidney beans, you’ve got a ton of choices. Our focus for the day is Red Kidney Beans. They are gorgeous and warm, enhance your taste buds and lift your mood up all at once. You could throw them in salads, use them as a side for Nachos, toss up that delicious bean chili (if you are a meat lover and in the mood for Mexican). Our #recipeoftheday is a personal favorite – Kidney Bean Curry – that’s just as comforting as it’s succulent and makes for a complete wholesome meal.
Prep time – 5 mins
Cook time – 25 mins
Level – Easy
Serves – 2
Ingredients
1 tbsp vegetable oil
1 onion finely chopped
2 garlic cloves, finely chopped
Thumb-sized piece of ginger peeled and finely chopped
1 small pack coriander, stalks finely chopped, leaves roughly shredded
1 tsp ground cumin
1 tsp ground paprika
2 tsp garam masala
400g fresh/canned chopped tomatoes
400g canned kidney beans (Or overnight soaked kidney beans and pressure cooked for 45 minutes)
Cooked basmati rice, to serve.
Method
Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
