Kidney Bean Curry

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion
• 2 cloves garlic
• 1 tbsp ginger
• ¼ cup cilantro (cilantro) stalks
• 1 tsp cumin
• 1 tsp paprika
• 2 tsp garam masala
• 14½ oz chopped tomatoes
• 14½ oz kidney beans
• 1½ cup basmati rice
• ¼ cup cilantro (cilantro) leaves (optional)
• ½ tsp salt

Steps

1. Heat oil in a large frying pan over low-medium heat. Add chopped onion and a pinch of salt, cooking slowly until softened and lightly colored.
2. Stir in minced garlic, grated ginger, and chopped cilantro stalks; cook for 2 minutes until fragrant.
3. Add cumin, paprika, and garam masala to the pan; cook for 1 minute until aromatic.
4. Pour in chopped tomatoes and kidney beans (including their water); bring the mixture to a boil.
5. Reduce heat and simmer for 15 minutes, allowing the curry to thicken.
6. Season the curry to taste with salt and pepper, if desired.
7. While the curry simmers, cook basmati rice according to package directions.
8. Serve the kidney bean curry hot with basmati rice, garnished with fresh cilantro leaves.