Potato & Pea Curry
A comforting potato and pea curry with warm whole spices, tomato, and fresh coriander, ready in about 45 minutes.
Classic Kidney Bean Chilli
This classic kidney bean chilli is a simple one-pot meal that delivers deep, comforting flavour without complicated prep. Onion, garlic, and bell pepper build the base, while tomatoes and warming spices create a rich sauce around tender beans.
Serve it with rice, baked potatoes, or warm flatbreads, then finish with fresh coriander, yoghurt, or a squeeze of lime. It also reheats beautifully, so it is perfect for batch cooking and next-day lunches.
Method
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- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes until softened.
- Stir in the garlic and red bell pepper, then cook for 2 minutes until fragrant.
- Add the chilli powder, cumin, smoked paprika, and oregano. Cook for 30 seconds, stirring, to bloom the spices.
- Mix in the tomato purée, chopped tomatoes, kidney beans, and vegetable stock. Stir well and bring to a gentle simmer.
- Partially cover and simmer for 25-30 minutes, stirring occasionally, until thickened and the flavours are well combined.
- Season with salt and black pepper to taste. Serve hot with chopped fresh coriander and your preferred toppings.
Ingredients
- 1 tsp Dried oregano
- 1 tsp Smoked Paprika
- 2 tsp Ground cumin
- 1 large Onion finely chopped
- 1 x 400g can Chopped tomatoes
- 3 Garlic Cloves minced
- 2 x 400g cans Kidney Beans drained and rinsed
- 1/2 tsp Black Pepper freshly ground
- 2 tbsp Olive Oil for sautéing
- 1 tsp Salt or to taste
- 1 tbsp Chilli Powder adjust to taste
- 1 Red Bell Pepper diced
- 250 ml Vegetable Stock
- 2 tbsp Tomato purée
- small handful Fresh coriander chopped, to serve
Notes
For extra heat, add chopped fresh chilli or a pinch of chilli flakes with the spices.
This chilli freezes well for up to 3 months; cool completely before freezing.
To make it vegan, use a dairy-free topping instead of yoghurt or sour cream.
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