Kidney Bean Curry

Ingredients

• 1 tbspvegetable oil
• 1onion, finely chopped
• 2 clovesgarlic, chopped
• 1 tbspginger, grated
• 1 bunchfresh cilantro, stems chopped for the curry, leaves kept to garnish
• 1 tspground cumin
• 1 tsppaprika
• 2 tspgaram masala
• 14 ozchopped tomatoes, canned
• 14 ozkidney beans, canned, do not drain
• 10 1/2 ozbasmati rice, to serve
• salt, to taste

Method

1. 1

   Warm the oil in a large skillet over low to medium heat. Add the onion with a pinch of salt and let it cook gently, stirring now and then, until it is soft and just beginning to catch color at the edges.

2. 2

   Stir in the garlic, ginger and the chopped cilantro stems and cook for 2 minutes more, until the raw edge has gone and the pan smells sweet.

3. 3

   Add the cumin, paprika and garam masala and stir them into the oil for a minute. Ground spices need both heat and fat to open up.

4. 4

   Tip in the tomatoes and the kidney beans along with the liquid from the can, and bring the pan up to the boil.

5. 5

   Drop it to a simmer and cook uncovered for 15 minutes, until it has reduced and thickened. Season to taste, scatter over the cilantro and serve with basmati rice.

Nutrition per serving