Rajma Masala Rice Bowl with Crispy Shallots

Ingredients

• 800 g tinned kidney beans
• 400 g tinned chopped tomatoes
• 300 g basmati rice
• 4 shallots
• 4 clove garlic cloves
• 20 g fresh ginger
• 2 tsp rajma masala powder
• 4 tbsp sunflower oil
• 20 g fresh coriander
• 1 lemon

Method

1. 1

   Cook basmati rice according to packet instructions and keep warm.

2. 2

   Thinly slice the shallots. Heat 2 tbsp oil in a frying pan over medium heat and fry shallots slowly for 12–15 minutes until golden, crispy and caramelised. Drain on kitchen paper.

3. 3

   In a large saucepan, heat remaining oil over medium heat. Add minced garlic and grated ginger and fry for 1 minute. Stir in rajma masala powder and fry for 30 seconds.

4. 4

   Add tinned tomatoes and cook for 5 minutes until the sauce thickens. Add kidney beans with their liquid and simmer for 10 minutes. Mash a few beans to thicken the sauce. Season generously.

5. 5

   Spoon rice into bowls, ladle the rajma over the top.

6. 6

   Finish with crispy shallots, fresh coriander and a squeeze of lemon juice.