It’s already well documented that I love, cook and eat a lot of curry, but I’m always looking for something I haven’t tried before. I had this dish at a brilliant vegetarian Indian restaurant a few weeks ago. Kidney beans are something I used to pick out of my food as a youngster, but I have taken on a new appreciation of them in adulthood. This dish isn’t going to blow your head off, it’s a delicious rich, earthy flavour. If you’re unlucky enough to be vegetarian then you’ll love this. It’s filling and nutritious too. It’s the perfect dish all-round.
2x400g cans red kidney beans (drained & rinsed)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 onions (finely chopped)
1 tablespoon ginger (grated)
6 cloves of garlic (minced)
2 tomatoes (peeled & chopped)
2 green chillies (finely chopped)
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/4 teaspoon ground turmeric
3 tablespoons fresh coriander
1 tomato (peeled, seeded and chopped)
In a large pan or wok, heat the oil until hot, then add the cumin seeds, let them sizzle briefly then add the onion, reduce the heat slightly and fry gently for 5-6 minutes until soft and browned. Add the garlic and ginger and fry for a further 2-3 minutes. Add the chillies, tomatoes ground coriander, cumin, turmeric and garam masala. Stir then add the kidney beans and 1 litre warm water. Add salt to your taste. Bring to a boil, reduce the heat to low then simmer ucovered for 10-15 minutes. Mash some of the beans up to thicken the sauce.
Sprinkle with the fresh coriander and tomatoes and serve with plain Basmati rice.