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.