Name: Kidney Bean Curry
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbls Vegetable Oil; 1 finely chopped Onion; 2 cloves chopped Garlic; 1 part Ginger; 1 Packet Coriander; 1 tsp Cumin; 1 tsp Paprika; 2 tsp Garam Masala; 400g Chopped Tomatoes; 400g Kidney Beans; to serve Basmati Rice

Vegetarian

4 servings

329 cal/serving

Instructions

Step 1

Heat the oil in a large frying pan over low-medium heat

Vegetable Oil

Step 2

Cook the onion slowly until softened and lightly coloured, stirring occasionally

Onion

Step 3

Add the garlic, ginger and coriander stalks and cook until fragrant (about 2 minutes)

GarlicGingerCoriander

Step 4

Add the cumin, paprika and garam masala and cook until aromatic (about 1 minute)

CuminPaprikaGaram Masala

Step 5

Add the chopped tomatoes and kidney beans with their liquid and bring to the boil

Chopped TomatoesKidney Beans

Step 6

Reduce the heat and simmer for 15 minutes until the curry is thick; season to taste

Step 7

Serve with the basmati rice and coriander leaves

Basmati RiceCoriander