published Feb 09, 2024 When the weather turns chilly, nothing warms you up quite like a bowl of curry. Technically, it’s just a well-seasoned type of stew — and we all know stews are perfect for winter meals. Even though it’s a vegetarian dish, kidney bean curry is still very hearty and filling. But it has the added benefit of dietary fiber, which keeps you feeling full and satisfied for longer. My traveling to India offered the opportunity to experience the flavors of plenty of different Indian masala curry dishes. And of course, there are popular curries made without a masala seasoning as well. Some of my favorite Indian curry recipes are chickpea masala and mango chicken. And then there’s everyone’s favorite, the Punjabi butter chicken recipe. But if you’re looking for another meat-free option, you can’t go wrong with dal makhani! It features protein-rich lentils and beans in a creamy, spiced sauce. My all-time favorite!
Recommended Tools
Blender – Use this, or a food processor, to make the onion chile paste. Dutch Oven – This heats faster and more evenly than other pans and is perfect for one-pot dishes.
Storing and Reheating
Leftover kidney bean curry can be stored in the refrigerator for up to 5 days in an airtight container. You can also freeze it for 3-4 months. Spoon into a zippered storage bag, removing as much air as possible, and store flat for best results. To reheat, return the dish to a saucepan on the stove. Simmer over medium heat until warmed through, then make a fresh batch of rice for serving. If the curry is frozen, thaw it in the refrigerator overnight before reheating. Love this recipe? Share it with the world on Pinterest.
