Rajma Kidney Bean Curry

Ingredients

• 800 g tinned kidney beans
• 400 g tinned chopped tomatoes
• 2 white onion
• 5 clove garlic cloves
• 30 g fresh ginger
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tbsp rapeseed oil
• 300 g basmati rice

Method

1. 1

   Cook the basmati rice according to packet instructions. Finely dice the onions, mince the garlic and grate the ginger.

2. 2

   Heat the oil in a large pan over a medium-high heat and fry the onions for 10–12 minutes until they are very dark golden — this is key for a rich Rajma.

3. 3

   Add the garlic and ginger and fry for 2 minutes. Stir in the garam masala, ground coriander and smoked paprika and cook for 1 minute.

4. 4

   Pour in the chopped tomatoes and cook for 8 minutes, stirring frequently, until the masala is thick and oil is separating at the edges.

5. 5

   Drain and rinse the kidney beans and add to the pan with 200 ml water. Mash a small portion of the beans against the pan to thicken the gravy.

6. 6

   Simmer for 10 minutes, season with salt and serve over basmati rice.