Kidney bean curry

• vegetable oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• ginger↗thumb-sized piece of

  peeled and finely chopped

• coriander1 small pack

  stalks finely chopped, leaves roughly shredded

• ground cumin↗1 tsp tsp
• ground paprika↗1 tsp tsp
• garam masala↗2 tsp tsp
• chopped tomatoes400g can g
• kidney beans↗400g can g

  in water

• cooked basmati rice↗

  to serve

Step-by-step instructions

1. 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.

2. 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.

3. 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.