Ingredient:
2 tbsp sunflower oil
1 large onion, sliced
3 garlic cloves, crushed
1-2 fresh green chillies, halved, deseeded, and sliced
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
1 tbsp madras or other hot curry powder
Salt
1×400 g can chopped tomatoes
2×400 g can red kidney beans, drained and rinsed
1 tbsp lemon juice
Fresh coriander leaves, to garnish
Method:
Heat the oil in a large frying pan, add the onion, garlic, chillies, and ginger, and cook, stirring occasionally, for a few minutes until all the aromas are released, and the onions is softened but not coloured.
Add the curry powder and season with salt, then cook, stirring, for 2 minutes.
Add the tomatoes with most of the juice and cook for about 3 minutes. Add the beans and cook for a further 5 minutes or until the beans are wormed through and the sauce is thickened. Add the lemon juice and serve hot, garnished with coriander.
2 tbsp sunflower oil
1 large onion, sliced
3 garlic cloves, crushed
1-2 fresh green chillies, halved, deseeded, and sliced
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
1 tbsp madras or other hot curry powder
Salt
1×400 g can chopped tomatoes
2×400 g can red kidney beans, drained and rinsed
1 tbsp lemon juice
Fresh coriander leaves, to garnish
Method:
Heat the oil in a large frying pan, add the onion, garlic, chillies, and ginger, and cook, stirring occasionally, for a few minutes until all the aromas are released, and the onions is softened but not coloured.
Add the curry powder and season with salt, then cook, stirring, for 2 minutes.
Add the tomatoes with most of the juice and cook for about 3 minutes. Add the beans and cook for a further 5 minutes or until the beans are wormed through and the sauce is thickened. Add the lemon juice and serve hot, garnished with coriander.
