Dinner time! It was basically ready by the time I got home, which I was almost upset about because it meant no necessary time in the kitchen. This was until I found a quick and easy red kidney bean dip. With a few alterations, I made a small batch to have alongside a pumpkin feta and baby spinach quinoa salad with pan fried white fish. 

The curry and lemon that shine through in flavour accompanies fish very well, I discovered. So, I actually ate it as a condiment with my fish, like you would with tartare sauce. The whole meal was a massive assembly of awesome flavours...

This dip recipe, though, is simply a keeper. It's healthy, vegetarian and filling. The flavours marry so well together! It's one of those dips where you can't help but um and ah at the taste. 

Everything in it is 100% beneficial for your health. Kidney beans are high in fiber which aids with digestion and keeps your food moving smoothly through you system. They're also a good protein source. Protein is needed for muscle growth and is relied on to help transport oxygen-rich blood throughout your body. Protein also keeps you feeling full for longer, so it's a great food source if you're watching your weight. Spicy food provides you with a source of desease-fighting antioxidants, vitamins and minerals, more so than many fruits and vegetables. And spices make everything taste great! This is really good for a mid-meal snack. 

I made a small batch, which is about half a bowl full. It's totally worth doubling :)
I've adapted this recipe from Dinner With Julie, and I will be making this as often as I can.

I can't get over the taste...

1 tbsp olive oil -for cooking
2 spring onions, chopped
1 large garlic clove, crushed
1/2 teaspoon salt
1/2 tbsp curry paste
1 tbsp tomato sauce (ketchup)
1/4 tsp garam masala
200g kidney beans, rinsed and drained of water
1 tbsp lemon juice
1/2 tsp honey

In a pan, drizzle the olive oil and warm on medium heat. Add the spring onion and garlic and saute until soft. You can turn onto lower heat if you feel that your garlic and onion will cook too quickly. 
When soft, add the salt, curry paste, tomato sauce and garam masala. Cook until it's nicely fragrant, then take it off the heat. 
In a food processor, place your kidney beans, honey, lemon juice and onion mixture. Blend until you get a consistency you like. Chunky or smooth, they both work well. Taste and add any extra lemon juice, salt or pepper, if you think it needs. 

Enjoy with some crackers, toasted flat-bread, as a spread on a sandwich, with slices of raw vegetables or simply ON ITS OWN! Yummy.
4/24/2013 11:27:45 am

I'm excited to try this one! Beautiful blog girls!


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