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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the oil in a wide pan set over gentle heat.
2. Stir in the onion with a pinch of salt and let it cook slowly until soft and lightly golden.
3. Add the garlic, ginger and chopped coriander stalks, and cook for a couple of minutes until fragrant.
4. Mix in the cumin, paprika and garam masala, and cook briefly until the spices smell toasty.
5. Pour in the chopped tomatoes and the kidney beans with their liquid, then bring everything to the boil.
6. Lower the heat and let the curry simmer for 15 mins until thickened.
7. Taste and adjust the seasoning, then serve over basmati rice scattered with the coriander leaves.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.