Kidney Bean Curry

Ingredients

• 1 tbspvegetable oil
• 1onion, finely chopped
• 2 clovegarlic, chopped
• ginger, small piece, grated
• 1 bunchfresh coriander, stalks used in curry, leaves reserved to garnish
• 1 tspground cumin
• 1 tsppaprika
• 2 tspgaram masala
• 400 gchopped tomatoes, canned
• 400 gkidney beans, canned, do not drain
• basmati rice, to serve

Method

1. 1

   Heat the oil in a large frying pan over 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 minutes until fragrant.

2. 2

   Add the cumin, paprika, and garam masala and cook for 1 minute until everything smells aromatic.

3. 3

   Tip in the chopped tomatoes and undrained kidney beans and bring to the boil.

4. 4

   Turn down the heat and simmer for 15 minutes until the curry is thick. Season to taste, then serve with basmati rice and the coriander leaves.