Kidney Bean Curry

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

Instructions

1. Heat the vegetable oil in a deep frying pan or wide saucepan over medium heat. Add the finely chopped onion with a pinch of salt and cook gently, stirring occasionally, until soft and lightly golden, about 8–10 minutes.
2. Stir in the chopped garlic and grated ginger, followed by the finely chopped coriander stalks. Cook for about 2 minutes until fragrant.
3. Add the cumin, paprika, and garam masala. Stir well and cook for about 1 minute, taking care not to burn the spices.
4. Add the chopped tomatoes and the kidney beans along with their liquid. Mix thoroughly, bring to a boil, then reduce the heat and simmer gently for about 15 minutes, until the sauce thickens.
5. Taste and adjust seasoning if needed. Serve the kidney bean curry hot, garnished with coriander leaves and accompanied by basmati rice.

instructions_source: editorial-classic