Kidney Bean Curry

Summary

Vegetarian - India

Ingredients

• 1 Onion (finely chopped)
• 2 cloves Garlic (chopped)
• 1 tablespoon Vegetable Oil
• 1 Ginger (part)
• 1 package Coriander
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• Basmati Rice (to serve)
  Swaps (1)
• 2 teaspoons Garam Masala
• 400 g Kidney Beans
• 400 g Chopped Tomatoes

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.