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Red Kidney Bean Tofu Curry with Brown Basmati Rice

Scallion, coriander and sour cream top kidney bean curry and rice in bowls

PC Blue Menu Red Kidney Beans - Frozen

Red Kidney Bean Tofu Curry with Brown Basmati Rice

Consider this hearty, fragrantly spiced curry the Indian counterpart to classic Tex-Mex chili. Most...

Consider this hearty, fragrantly spiced curry the Indian counterpart to classic Tex-Mex chili. Most of the heat in this dish comes from jalapeño rather than dried chili powder, giving it a fresher flavour and extra texture. Feel free to cut back the amount of jalapeño if you prefer a milder curry. Top with sliced green onions, chopped fresh tomatoes and plain yogurt.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 40 mins
  • Serves: 6
  • Dish Type: Vegan, Vegetarian, Indian
  • Season: Winter
  • Course: Main
  • Main Ingredient: Kidney Beans
  • Amount Per Serving

    % Daily Value

  • Calories

    430 cal

  • Total Fat

    10 g

  • Saturated Fat

    2 g

  • Sodium

    420 mg

  • Total Carbohydrate

    65 g

  • Dietary Fiber

    10 g

  • Sugars

    6 g

  • Protein

    22 g

Red Kidney Bean Tofu Curry with Brown Basmati Rice

Scallion, coriander and sour cream top kidney bean curry and rice in bowls

PC Blue Menu Red Kidney Beans - Frozen

  • Amount Per Serving

    % Daily Value

  • Calories

    430 cal

  • Total Fat

    10 g

  • Saturated Fat

    2 g

  • Sodium

    420 mg

  • Total Carbohydrate

    65 g

  • Dietary Fiber

    10 g

  • Sugars

    6 g

  • Protein

    22 g

How to make

Ingredients

  • 1-1/2 cups (375 mL)

    PC®Brown Basmati Rice
  • 1 tbsp (15 mL)

    Olive oil
  • 1

    Onion, chopped
  • 2

    Cloves garlic, minced
  • 1

    Jalapeño pepper, seeded and finely chopped
  • 2 tbsp (25 mL)

    Minced peeled fresh ginger
  • 1 tsp (5 mL)

    Each ground coriander and ground cumin
  • 1/2 tsp (2 mL)

    Ground turmeric
  • 1/4 tsp (1 mL)

    Cayenne pepper
  • 1 can (796 mL)

    PC®Blue Menu®Whole Tomatoes
  • 1 pkg (500 g)

    PC®Blue Menu®Red Kidney Beans - Frozen
  • 1 pkg (350 g)

    PC®Blue Menu®Extra Firm Tofu
  • 1/4 cup (50 mL)

    Chopped fresh cilantro
  • 1 tbsp (15 mL)

    Fresh lemon juice
  • 1 tsp (5 mL)

    Salt

How to make

  • Step 1

    Combine rice and 2-1/2 cups water in large saucepan. Bring to a boil. Stir, cover and reduce heat to low. Simmer until all water is absorbed, about 25 minutes. Remove from heat. Let stand 5 minutes. Fluff with a fork.

  • Step 2

    Meanwhile, heat oil in separate large saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapeño, ginger, coriander, cumin, turmeric and cayenne pepper; cook, stirring often, until fragrant, about 3 minutes.

  • Step 3

    Add tomatoes; bring to a simmer. Stir in frozen beans and tofu; return to a simmer. Cook, stirring occasionally, until beans are tender and liquid is slightly thickened, 15 to 20 minutes.

  • Step 4

    Remove from heat; stir in cilantro, lemon juice and salt. Serve over rice.

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