Introducing a delectable Kidney Bean Curry, a flavorful vegan entree that's sure to delight diners of all preferences. This hearty dish features a fragrant blend of spices, tender kidney beans, and a rich tomato base, all served over fluffy basmati rice. Not only is our Kidney Bean Curry a delicious addition to any menu, but it also caters to the growing demand for vegan options in restaurants. By offering this savory dish, restaurants can attract new customers, cater to diverse dietary needs, and showcase their commitment to sustainability and inclusivity.  The recipe and instructions below are based on serving the curry to 30 people

Ingredients:

• 6 tbsp vegetable oil
• 6 large onions, finely chopped
• 12 garlic cloves, minced
• 6 tbsp ginger, grated
• 6 green chilies, finely chopped
• 12 tbsp curry powder
• 6 tbsp ground cumin
• 6 tbsp ground coriander
• 6 tbsp turmeric
• 6 tbsp garam masala
• 6 tbsp tomato purée
• 12 x 400g cans kidney beans, drained and rinsed
• 12 x 400g cans chopped tomatoes
• 3 bunches fresh coriander, chopped
• 3 tbsp lemon juice
• Salt and pepper, to taste
• 6 cups basmati rice, cooked

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onions and cook until softened about 5 minutes.
2. Add the garlic, ginger, and green chilies, and cook for another 2 minutes.
3. Stir in the curry powder, cumin, coriander, turmeric, and garam masala, and cook for 1 minute.
4. Add the tomato purée, kidney beans, and chopped tomatoes. Stir well to combine.
5. Bring the mixture to a simmer, then reduce the heat to low and cook for 30 minutes, stirring occasionally.
6. Stir in the chopped coriander and lemon juice. Season with salt and pepper to taste.
7. Serve the kidney bean curry over cooked basmati rice.

Note: To efficiently serve 30 portions, consider prepping and cooking in batches. Prepare the base sauce in advance and cook the kidney beans separately to ensure they are heated through before combining. Keep the curry warm and ready to serve during the seating times. Adjust the spice levels according to your customers' preferences.

Cost of Ingredients:

• Vegetable oil (6 tbsp): $0.30
• Onions (6 large): $3.00
• Garlic cloves (12): $1.50
• Ginger (6 tbsp): $1.50
• Green chilies (6): $1.00
• Curry powder (12 tbsp): $2.00
• Ground cumin (6 tbsp): $1.50
• Ground coriander (6 tbsp): $1.50
• Turmeric (6 tbsp): $1.00
• Garam masala (6 tbsp): $2.00
• Tomato purée (6 tbsp): $1.00
• Kidney beans (12 cans): $18.00
• Chopped tomatoes (12 cans): $18.00
• Fresh coriander (3 bunches): $4.50
• Lemon juice (3 tbsp): $0.50
• Salt and pepper: $1.00
• Basmati rice (6 cups): $3.00

Total approximate cost: $61.80

Please note that these are rough estimates and actual prices may vary. It's always a good idea to check local prices and shop around for the best deals. Explore Commercial Size Vegan Food products