Name: Kidney bean curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 tbsp vegetable oil; 1 onion finely chopped; 2 garlic cloves finely chopped; thumb-sized piece of ginger peeled and finely chopped; 1 small pack coriander stalks finely chopped, leaves roughly shredded; 1 tsp ground cumin; 1 tsp ground paprika; 2 tsp garam masala; 400g can chopped tomatoes; 400g can kidney beans in water; cooked basmati rice to serve

Kidney bean curry

A rescue recipe for when there's nothing in the fridge or when you fancy something cheap, this curry is delicious and filling. It's healthy and vegan-friendly, too.

35 min total 5 min prep 30 min cook 2 282 cal

Instructions

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1 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.
2 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.
3 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.