An easy vegetarian kidney bean curry — beans simmered in a fragrant onion, garlic, ginger and tomato sauce with warm spices. Comforting, quick and lovely with basmati rice.
- 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
Tags:
CurryVideo
Preparation
- Heat the oil in a large frying pan over 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 minutes until fragrant.
- Add the spices and cook for another minute, until everything smells aromatic. Tip in the chopped tomatoes and the kidney beans with their water, and bring to the boil.
- Turn down the heat and simmer for 15 minutes until nice and thick. Season to taste, then serve with basmati rice and the coriander leaves.
