Chickpea & Kidney Bean Masala

This is one of my simplest curry recipes which I am excited to share with you. It requires no chopping of vegetables and very minimal preparation. It can be cooked in a very short amount of time, and tastes better with time. And its extremely inexpensive.

I don’t know about you, but my local supermarket sells a can of beans for $0.80 and diced tomatoes for a similar price. I also buy my rice in bulk (5kg bags) when it’s reduced down to $8.00, which usually happens quite frequently. So if you’re someone looking to eat cheaply, then add this meal to your repertoire.

This recipe (with rice) made three large portions.


  • 1 can chickpeas, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 medium white onion, diced
  • 1tbsp olive oil
  • 2tbsp massaman curry paste
  • 1 veggie stock cube
  • 1/2 packet ‘No Worries Curries’ punjabi lamb spice
  • 1/2 packet ‘No Worries Curries’ 9 jewel korma spice
  • 5 frozen spinach cubes
  • Enough water to cover


  1. Heat 1tbsp olive oil in a large pot, then add the diced onion and sauté until translucent.
  2. Add the massaman curry paste and fry until fragrant.
  3. Add the remaining ingredients and enough water to cover (anywhere from 2-3 cups).
  4. Cook for 30-40 minutes.

Serve with basmati rice and hot garlic naan bread.


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