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Kidney bean curry



4 person(s)

Kidney bean curry

  • 30 g canola oil
  • 350 g celery stalk, can include some leaves
  • 2 teaspoons fresh ginger, grated
  • 1/2 level teaspoon Hing, or Asafoetida
  • 1 1/2 teaspoons salt
  • 1/2 tsp ground black pepper
  • 1 heaped teaspoon garam masala
  • 140 g Everyday Indian curry paste, (Flavours of India pg 22)
  • 125 g Greek yoghurt
  • 2 cans red kidney beans, washed and drained
  • 6
    Preparation 25min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9

Recipe's preparation

  1. Heat oil in mixing bowl 2 min/ Varoma/ speed 2.

    Add celery, Hing and ginger chop 3 sec/speed 5, then cook 10 min/100 degC/speed 1.

    Add salt, pepper, garam masala and curry paste and cook 2min/100 degC/speed 1.

    Add yoghurt and cook 2 min/100 degC/speed 1.

    Add kidney beans and cook 2 min/90 degC/Counter-clockwise operation/speed 1.

    Serve hot.

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Make the Indian curry paste and freeze so ready to use.

Celery used instead of onion, if wanting to use onion use 3 brown onions ~450g cut into quarters.

Hing substitutes onion flavour.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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