Punjabi Rajma (Kidney Bean Curry)

Ingredients

• 800 g tinned kidney beans
• 400 g tinned chopped tomatoes
• 2 onion
• 5 clove garlic cloves
• 30 g fresh ginger
• 2 tsp garam masala
• 2 tsp ground coriander
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• 200 ml vegetable stock

Method

1. 1

   Finely dice the onions. Blend the garlic and ginger to a paste with a splash of water.

2. 2

   Heat the oil in a large heavy-based pan. Fry the onions for 12 minutes until deep golden brown.

3. 3

   Add the garlic-ginger paste and cook for 3 minutes. Add the ground coriander, cumin and half the garam masala. Cook for 2 minutes.

4. 4

   Pour in the chopped tomatoes and cook for 8 minutes, stirring frequently, until the oil separates from the masala.

5. 5

   Drain and add the kidney beans with the stock. Mash a quarter of the beans against the side of the pan to thicken.

6. 6

   Simmer for 15 minutes. Finish with the remaining garam masala and serve with basmati rice and chopped coriander.