Kidney bean curry
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling
- Serves: 2 persons
- 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
Step 1Heat 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 2Add 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 3Turn 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.