- 1 tbsp vegetable oil
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, finely chopped
- thumb-sized piece of ginger, peeled and finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 small pack coriander, stalks finely chopped, leaves roughly shredded
- 1 tsp ground cumin
- 1 tsp ground paprika
A spice that’s central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 tsp garam masala
Meaning ‘warming spice mix’, garam masala is the main spice blend used in North Indian…
- 400g can chopped tomatoes
- 400g can kidney beans, in water
Native to the Americas, kidney beans are so called because of their shape and come in very…
- cooked basmati rice, to serve
Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.