Kidney Bean Curry Magic
found in Mains - Vegetarian
 | Vegetarian |  | Vegan |  | Gluten Free |  | Dairy Free |
|
|
|
|
|
|
|
|
Prep: 5 minutes
Cook: 30 minutes
Difficulty:
Moderate
A spicy eastern dish, great for lunches, and good for many dietary needs.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 stem ginger (pieces), peeled and finely chopped
- 1 bunch(es) coriander leaves, stalks chopped, leaves shredded
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp garam masala
- 400g chopped tomatoes (tinned)
- 400g kidney beans
Directions
1
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.
2
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.
3
Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with basmati rice and the coriander leaves.
