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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

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

  • 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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