Kidney Bean Curry

Vegetarian · India classic.

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

Method

1. Fry — Heat the oil in a large frying pan over a low-medium heat.
2. Stir — Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour.
3. Add ingredients — Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
4. Add ingredients — Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic.
5. Bring to a boil — Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
6. Simmer — Turn down the heat and simmer for 15 mins until the curry is nice and thick.
7. Serve — Season to taste, then serve with the basmati rice and the coriander leaves.

More India recipes

• Butter Chicken
• Chicken Biryani
• Palak Paneer
• Samosas
• Dal Tadka
• Garlic Naan