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