Step 2

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

Step 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.

Step 4

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

Step 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.