Red Bean and Tomato Curry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rich and spicy. Red kidney beans cooked with tomatoes, garlic, chili, ginger, curry powder and cilantro. Ingredients:
2 tablespoons sunflower oil |
1 large onion, sliced |
3 garlic cloves, minced |
1 green chili pepper, halved, seeded and thinly sliced |
1 tablespoon fresh ginger, grated (about 1in piece) |
1 tablespoon hot curry powder |
salt |
1 (14 ounce) can chopped tomatoes |
2 (14 ounce) cans kidney beans, drained and rinsed |
1 tablespoon lemon juice |
cilantro leaf, to garnish |
Directions:
1. Heat the oil in a large frying pan, add the onions, garlic, chili and ginger and cook, stirring occasionally for a few mins until all the aromas are released and the onion is softened but not colored.
2. Add the curry powder and season with salt then cook, stirring for a further 2 minutes.
3. Add the tomatoes, with most of their juice and cook for about 3 minutes Add the beans and cook for a further5 mins or until the beans are warmed through and the sauce is thickened.
4. Add the lemon juice and serve hot garnished with cilantro.
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