Vegan Curried Kidney Beans

Charmaine Lu -
  • 1 tbsp oil
  • 1 chopped onion
  • 2 chopped garlic cloves
  • Thumb-sized piece of ginger, chopped
  • 1 pack of coriander, stalks chopped and leaves shredded
  • 1 tsp each cumin and paprika
  • 2 tsp garam masala
  • 400g tin of chopped tomatoes
  • 400g tin of kidney beans
  • Cooked brown rice, to serve
  • Heat the oil and cook the onion until softened. Add the ginger, garlic and coriander stalks and cook for 2 mins more. Add the spices, cook for 1 minute, then tip in the tomatoes and kidney beans (with their water) then bring to a simmer for 15 mins. Once nicely thickened, season well, and serve with brown rice and a scattering of coriander leaves. Lush!
30 mins
2 serving