passion for food and cooking

Lentil & Red Kidney Bean Curry

11214083_10153446319053330_8075935359180415034_nCopper Pots from Oxfam

With weather like this, all you want is delicious, fresh, hot comfort food.


Nothing like a steaming hot curry served with rice. A friend from work emailed this recipe to me last week. I love curries and this one is easy to make. I made a few alterations and it turned out perfect!

A comment was made about whether lentils and split peas are the same. Split peas are a field pea and lentils are pulses. I have always seen split peas as a type of lentil, as they come from the same legume family. If you don’t have yellow split peas, alternatively, you can throw in a can of lentils in the last 5 minutes –  yum :)


1 can red kidney beans, drained and rinsed
1/2 cup of yellow split peas, soaked ovenight (optional)
1/2 large onion, finely diced
3 cloves garlic, crushed
1 tsp ground coriander seeds
1 tsp ground tumeric
2 tsp ground cumin
2 tbsp tomato paste
1 cup green beans, cut into 1cm
2 cups of water, chicken or vegetable stock
1/4 cup coconut cream
salt and pepper, to taste
fresh coriander leaves, to serve
rice or couscous, to serve
natural greek yoghurt, to serve (optional)


1. In a medium-size pot, heat oil on medium heat and cook onion for around 5-10 minutes until lightly golden.

2. Stir in yellow split peas, stock, spices, garlic and tomato paste. Cover with a lid and simmer for 25-30 minutes. Stiring occasionally and adding more stock if needed.

3. Add kidney beans and green beans and simmer for a further 20-30 minutes, until cooked, stirring every now and then. Around 5 minutes before it’s cooked add the coconut cream. Serve with couscous or rice. Garish with coriander leaves and a drizzle of natural greek yoghurt or coconut cream. Enjoy!



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