This spiced bean curry with roasted potatoes is a hearty and comforting meal that’s perfect for a cozy dinner. The combination of aromatic spices, tender beans, and crispy roasted potatoes creates a delicious and balanced dish. Serve it with naan bread, rice, or a side salad for a complete and satisfying meal. It’s also great for meal prep as leftovers can be enjoyed the next day!
OVERVIEW
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4 servings
- Calories: Approximately 350 kcal per serving
INGREDIENTS
For the Spiced Bean Curry:
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
For the Roasted Potatoes:
- 4 medium potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
INSTRUCTIONS
For the Spiced Bean Curry:
- In a large skillet or pot, heat the vegetable oil over medium heat.
- Add the finely chopped onion to the skillet. Sauté for 5-7 minutes until the onion is soft and translucent.
- Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
- Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground paprika, and cayenne pepper to the skillet. Stir well to coat the onions in the spices.
- Add the drained and rinsed chickpeas and kidney beans to the skillet. Stir to combine with the onion and spice mixture.
- Pour in the diced tomatoes (with their juices) and vegetable broth. Stir everything together.
- Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer gently for 20-25 minutes, stirring occasionally, until the curry thickens and flavors meld together.
- Season with salt and pepper to taste. Adjust spices if needed.
- While the curry simmers, prepare the roasted potatoes.
For the Roasted Potatoes:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cubed potatoes, olive oil, ground cumin, paprika, salt, and pepper. Toss until the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside, flipping halfway through.
- Once the curry is done and the potatoes are roasted, serve the spiced bean curry in bowls with a generous portion of roasted potatoes on top.
- Garnish with fresh chopped cilantro.
- Enjoy this flavorful and satisfying spiced bean curry with roasted potatoes!