Kidney bean curry
Ingredients (4 portions)
- kidney beans in can (800 gr)
- vegetable oil (2 Ts)
- cinnamon stick (1 piece)
- cumin seeds (0.5 ts)
- onion (large 1 piece) : chopped
- ginger (4 cm) : grated
- garlic (2 cloves) : crushed
- green chili (1 piece) : finely chopped
- tomato puree (2 Ts)
- sugar (1 ts)
- salt (1.25 ts)
- Garam Masala (1 ts)
- turmeric powder (0.25 ts)
Preparation
- Put oil into a large non-stick pan on a medium heat. Add the cinnamon stick and cumin and allow them to infuse in the oil for 3 minutes or so, then add the onion.
Stir-fry the onion for 8-10 minutes, until soft and golden, then add the ginger, garlic and green chili and cook for a minute. - Add the tomato puree, sugar, salt, Garam Masala and turmeric powder, and stir. Cook for another 2 minutes.
Add the kidney beans and 200-250ml of warm water, adding it little by little to create the sauce.
Cook for 5 minutes, then take off from the heat. - Optional : roasted fennel cubes / kale
- Serve with fresh, steaming-hot Basmati rice.