Rajma kidney bean curry

Method

1. Chop the onion finely, crush the garlic and grate the ginger. Drain and rinse the kidney beans. Roughly chop the coriander.
2. Rinse the rice in a sieve, then put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring it to the boil, cover, and cook on the lowest heat for 12 minutes. Turn the heat off and leave the lid on.
3. Warm the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for 8 minutes until soft and golden, then stir in the garlic and ginger for 1 minute.
4. Add the cumin, smoked paprika, 1 teaspoon of the garam masala and the tomato purée and stir for 1 minute.
5. Add the chopped tomatoes, kidney beans and 150 ml of water. Simmer with the lid slightly ajar for 20 minutes, stirring now and then.
6. Mash a handful of the beans against the side of the pan to thicken the sauce. Stir in the remaining teaspoon of garam masala and season well with salt and pepper.
7. Fluff the rice with a fork and spoon the curry over it. Scatter with the coriander.

Tip It tastes even better the next day, so make a double batch of the beans for lunches and cook fresh rice to go with them.

Photo made with AI.

From Nosha · nosha.app