Kidney Bean Curry

Ingredients

• 14 gVegetable oil
• 150 gOnion
• 6 gGarlic
• 10 gGinger
• 20 gCoriander
• 2 gCumin
• 2 gBell pepper
• 5 gGaram masala
• 400 gTomato
• 400 gKidney bean
• 300 gBasmati rice
• 2 gSalt

Instructions

1. 1

   Prepare

   • Peel and finely chop the onion. Finely chop the garlic and grate the ginger. Roughly chop the coriander and separate stalks from leaves.
   • Rinse the basmati rice and cook it according to the package instructions in lightly salted water (about 12–15 minutes).
2. 2

   Sauté

   • Heat the oil in a large frying pan over medium heat. Add the onion with a pinch of salt and cook slowly until softened and beginning to brown (about 6–8 minutes).
   • Add the garlic, ginger and coriander stalks and cook for another 2 minutes until fragrant.
3. 3

   Spice & simmer

   • Add cumin, paprika and garam masala to the pan and fry for about 1 minute until aromatic.
   • Stir in the chopped tomatoes and kidney beans (with their liquid if canned) and bring to a boil.
   • Reduce heat and simmer for 15 minutes until the curry is thick. Season to taste.
   • Serve topped with coriander leaves and the basmati rice.