Rapid Rajma-Style Kidney Bean & Corn Curry
with Microwavable Rice & Yoghurt
- Gluten
- Wheat
- Soy
- Milk
- Eggs
- May contain traces of allergens
Tonight, we're taking you on a trip to India. A hearty kidney bean and sweetcorn curry packed with warming spice, ready in a flash. Ladled over rapid rice and scattered with fresh coriander - a plant-based bowlful that doesn't compromise on flavour. And what's even better - you don't have to leave your kitchen!
Ingredients
1
Brown Onion
1
Long Chilli
1 packet
Red Kidney Beans
1 tin
Sweetcorn
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat)
1 sachet
Mumbai Spice Blend
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Baby Spinach Leaves
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
Utensils
Cooking Steps
• Thinly slice brown onion (see ingredients) and long chilli (if using).
• Drain and rinse red kidney beans.
• Drain sweetcorn.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil.
• When oil is hot, add brown mustard seeds and cook untill starting to pop,
1-2 minutes.
• Add onion and cook until tender, 4-5 minutes.
• In the last minute, add Mumbai spice blend and cook untill fragrant, 1 minute.
• Reduce heat to medium, then add kidney beans, sweetcorn, diced tomatoes
with garlic & onion and the brown sugar.
• Simmer until slightly reduced 2-3 minutes.
• Remove from heat, then stir through baby spinach leaves until combined.
Season to taste with salt and pepper.
• Microwave basmati rice until steaming, 90 seconds.
• Divide rice between bowls.
• Top with rajma-style kidney bean and corn curry.
• Dollop over Greek-style yoghurt (see ingredients).
• Tear over coriander. Garnish with chilli to serve. Enjoy!
