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Kidney Bean Curry
A hearty Indian vegetarian curry featuring kidney beans and chopped tomatoes in a spiced onion-garlic-ginger base, served with basmati rice.
34 min4 porcionesMediaIndian
Pasos
- 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.
- 2
Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- 3
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.
- 4
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.
