Red Kidney Bean and Tomato Curry
A hearty and flavorful vegetarian curry perfect for balancing Vata-Pitta doshas.
Author: Ayurveda Veggie
Vegan
Gluten-Free
Suitable Body Types
Vata-Pitta
Suitable Body Type information is only for premium members.
Unlock with PremiumCooking Times
Cooking Time: 25 minutes
Total Time: 25 minutes
Categories
Dinner
Curry
Vegetarian
User Creations
Ingredients
- 1 cup red kidney beans, cooked
- 1 cup chopped tomatoes
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- Pinch of asafoetida (hing)
- 1 tablespoon ghee or coconut oil
- Salt to taste
- Fresh cilantro for garnish
Nutritional Value
- Calories: 250 kcal
- Protein: 15g
- Carbohydrates: 40g
- Fat: 5g
- Fiber: 10g
Instructions
- Heat ghee or coconut oil in a pan.
- Add asafoetida and saute for a few seconds.
- Add cumin powder, coriander powder, and turmeric powder. Saute for another 30 seconds.
- Add chopped tomatoes and saute until softened.
- Stir in cooked red kidney beans, salt, and a little water.
- Bring to a simmer and cook for 10-15 minutes, or until the flavors meld.
- Garnish with fresh cilantro before serving.
Ayurvedic Benefits
- Red kidney beans are grounding and provide protein.
- Tomatoes are cooling and help balance Pitta.
- Turmeric has anti-inflammatory properties.
- This recipe is easily digestible and promotes balance.
Ayurvedic Benefits information is only for premium members.
Unlock with PremiumSuitable Body Types
Vata-Pitta
Suitable Body Type information is only for premium members.
Unlock with Premium- 1 cup red kidney beans, cooked
- 1 cup chopped tomatoes
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- Pinch of asafoetida (hing)
- 1 tablespoon ghee or coconut oil
- Salt to taste
- Fresh cilantro for garnish
