Kidney bean curry
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tbsp vegetable oil
- 1onion, finely chopped
- 2garlic cloves, finely chopped
- thumb-sized piece of ginger, peeled and finely chopped
- 1small pack coriander, stalks finely chopped, leaves roughly shredded
- 1tsp ground cumin
- 1tsp ground paprika
- 2tsp garam masala
- 400g can chopped tomatoes
- 400g can kidney beans, in water
- cooked basmati rice, to serve
Instructions
Step 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.Step 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.Step 3
Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.