Red Bean and Tomato Curry

• sunflower oil↗2 tablespoons
• large onion↗1

  sliced

• garlic cloves↗3

  minced

• green chili pepper↗1

  halved, seeded and thinly sliced

• fresh ginger↗1 tablespoon

  grated (about 1in piece)

• hot curry powder↗1 tablespoon
• salt↗
• chopped tomatoes1

  14 ounce can

• kidney beans↗2

  14 ounce cans, drained and rinsed

• lemon juice↗1 tablespoon
• cilantro leaf↗

  to garnish

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan, add the onions, garlic, chili and ginger and cook, stirring occasionally for a few mins until all the aromas are released and the onion is softened but not colored.

2. 2

   Add the curry powder and season with salt then cook, stirring for a further 2 minutes.

3. 3

   Add the tomatoes, with most of their juice and cook for about 3 minutes Add the beans and cook for a further5 mins or until the beans are warmed through and the sauce is thickened.

4. 4

   Add the lemon juice and serve hot garnished with cilantro.