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Kidney Bean Curry
Kidney Bean Curry
Ingredients
- Vegetable Oil – 1 tbls
- Onion – 1 finely chopped
- Garlic – 2 cloves chopped
- Ginger – 1 part
- Coriander – 1 Packet
- Cumin – 1 tsp
- Paprika – 1 tsp
- Garam Masala – 2 tsp
- Chopped Tomatoes – 400g
- Kidney Beans – 400g
- Basmati Rice – to serve
Instructions
- Heat the oil in a large frying pan over a low-medium heat.
- Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour.
- Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic.
- Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
- Turn down the heat and simmer for 15 mins until the curry is nice and thick.
- Season to taste, then serve with the basmati rice and the coriander leaves.
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