Kidney Beans with Courgettes

Name: Kidney Beans with Courgettes
Prep time: 4 min
Cook time: 9 min
Total time: 13 min
Cuisine: Indian
Ingredients: 3 courgettes (zucchini); 3 courgettes (zucchini); 1 x 400 g (14 oz) tin kidney beans; 2 green chillies, or to taste; 2 tbsp coconut oil; 50 ml (3½ tbsp) coconut milk; 1 tsp cumin seeds; 1 tsp nigella seeds; 1 tsp fennel seeds; 1 tsp brown mustard seeds; 1 tsp fenugreek seeds; 1 tsp ground turmeric; Chilli powder, to taste; 1 tsp jaggery (or soft brown sugar); 1 tsp jaggery (or soft brown sugar); 2 tbsp white wine vinegar; 1 tsp garlic paste; 1 tsp ginger paste; Fine sea salt, to taste; Handful of fresh coriander (cilantro); Handful of fresh coriander (cilantro)

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

15-Minute Indian

By Anjula Devi

Published 2025

About

My parents always bought dried kidney beans in bulk, and we often found them soaking in a huge clay pot overnight. This is such a versatile dish; why not try serving it with a fried egg?

Ingredients

3 courgettes (zucchini)
1 x 400 g (14 oz) tin kidney beans

Asia
India
Main course
Gluten-free
Vegan

Method

Fill and boil the kettle.
Dice the courgettes into 1cm (½ inch) cubes.
Drain and rinse the kidney beans.
Slit the green chillies lengthways.
Heat a wok on a high heat for 1 minute, before reducing the heat to medium.
Add these ingredients to the wok: 25ml (2 tbsp) hot kettle water, coconut oil, coconut milk, kidney beans,