Name: Curry Spice Kidney Beans Potatoes Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 400 g kidney beans (canned, drained and rinsed); 300 g potatoes (cubed); 150 g bell peppers (sliced, any color); 150 g mushrooms (sliced); 1 medium onion (chopped); 2 cloves garlic (minced); 1 tbsp curry powder; 1 tsp cumin; ½ tsp turmeric; 2 tbsp olive oil; Salt and pepper to taste; 2 tbsp fresh mint (chopped for garnish); 100 g spinach (optional, added towards the end) (optional); 1 tsp chili flakes (for added heat) (optional)

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Curry Spice Kidney Beans Potatoes Skillet

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Indulge in the delightful flavors of our Curry Spice Kidney Beans Potatoes Skillet! This quick and satisfying meal combines hearty kidney beans, vibrant bell peppers, and earthy mushrooms, all cooked in a fragrant curry spice blend. Served over tender potatoes, this dish is finished with a sprinkle of fresh mint to elevate every bite. Perfect for weeknight dinners, feel free to explore your creativity by adding your favorite vegetables or adjusting the spice level to suit your taste!

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Prep Time 15

Cook Time 25

Total Time 45

Servings: 4

Course: Daily Dinner Recipes

Cuisine: Vegetarian Indian-inspired

Calories: 315

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g kidney beans (canned, drained and rinsed)
300 g potatoes (cubed)
150 g bell peppers (sliced, any color)
150 g mushrooms (sliced)
1 medium onion (chopped)
2 cloves garlic (minced)
1 tbsp curry powder
1 tsp cumin
½ tsp turmeric
2 tbsp olive oil
Salt and pepper to taste
2 tbsp fresh mint (chopped for garnish)
100 g spinach (optional, added towards the end) optional
1 tsp chili flakes (for added heat) optional

Equipment

Large skillet
Chef's knife
Cutting board
Mixing spoon
Pot for boiling potatoes

Method

Begin by boiling cubed potatoes in salted water for about 10-15 minutes until tender. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, bell peppers, and mushrooms. Cook for another 5 minutes until vegetables start to soften.
Add the drained kidney beans, curry powder, cumin, turmeric, salt, and pepper, stirring well to combine. Cook for another 5-7 minutes, allowing the spices to infuse the beans and vegetables.
If you're using spinach, add it in the last minute of cooking, allowing it to wilt.
Finally, plate the dish by layering the cooked potatoes and spooning the curry bean mixture on top. Garnish with fresh chopped mint before serving.

Nutrition

Calories: 315kcalCarbohydrates: 50gProtein: 12gFat: 8gSodium: 360mgPotassium: 740mgFiber: 12gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Feel free to experiment with different vegetables depending on what you have on hand, such as zucchini or carrots!
For a creamier texture, consider adding a splash of coconut milk during cooking.
This dish is perfect for meal prep; simply store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave, and enjoy your delicious homemade curry again!

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Curry Spice Kidney Beans Potatoes Skillet