Curry bean sauce and basmati rice

Serving: 4 doses

You need for this recipe:

– 1 tablespoon olive oil
– 1 onion
– 2 garlic clove
– a little piece of ginger
– 1 packet coriander herbs
– 1 teaspoon paprika powder
– 1 teaspoon curry powder
– 2 tomatoes
– 2 tablespoon tomato puree
– 1 can kidney beans
– 1 tablespoon soy sauce
– 1 vegetable stock cube
– salt
– 1 package cooking cream

+ 3-decilitre Basmati rice
+ spinach leaves


Put the water to boil first for the rice. Cook rice about 10 minutes when the water boils. Peel and chop onion. Peal also garlic and mash, it to the pan. Cook onion, garlic, and ginger in the pan. Cook for a 2 minute.

Flush and chop tomatoes. Open kidney bean can and flush it under the water. Add tomatoes and beans to the pan. Measure also all spices, vegetable stock cube, and herbs with other ingredients. Cook everything for 15 minutes. Add cooking cream and mix well. Let it saute for few minutes, so the curry sauce is ready to serve.

Serve curry bean sauce with rising and spinach leaves. Enjoy! Here’s is the preparation and cooking in photos.

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