Our favourite curry recipe

I always wanted to try cooking curry, but until I moved out with Lynne, I never got the opportunity to do so. When we moved out I looked up recipes for curries with kidney beans in it, cause I adore kidney beans.

Our recipe is based on this one here, but we’ve modified it quite a bit since then. Here it is!

Petra’s Kidney Bean Curry (expanded, corma-ish version):

a pot of simmering curry uwu


– 2 tsp cumin
– 1.5 tsp paprika
– 2 tsp garam masala
– 1 tsp coriander seeds ground
– 0.5 tsp of cardomom
– dash of pepper
– 1 tsp ginger
– 2 tsp minced garlic
– 1 tsp salt
– 3 tsp curry powder
– 1 tsp chicken stock

– 400g tomato can
– 400g kidney beans

– 1/3 cup milk
– 4 spring onions
– 1 onion
– 8 medium potatoes
– 3 sticks brocolini
– 2 large carrots
– 1-2 bird’s eye chillis (ie, is lynne eating it? :p) or 2 jalapenos, or 0.5 tsp cayenne pepper groun


1) Cut up everything, slicing potato finely. Mix up spice mix
2) Heat oil in wok and start to cook garlic, onion, spring onion and rest of veggies
3) after a few minutes of cooking, add in spice mix and mix evenly. mix and cook for 5-10 minutes
4) add in chicken stock, tomato and kidney beans, break up tomato chunks and stir evenly, bring to a low simmer
5) add milk, stir for 2 minutes until thoroughly mixed
6) put on medium heat, put lid on wok and cook for 25 minutes
7) add rice to cook into rice cooker and start it in microwave
8) serve!

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