Red kidney bean curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling (a matter of a few seconds), add the onion, ginger and garlic pastes, chillies, tomatoes, ground coriander, cumin, turmeric and garam masala and stir-fry over a medium heat for 3–4 minutes.

Step 2

Add the red kidney beans, palm sugar, measurement water and cream. Season well with salt and cook over a high heat for 10–12 minutes, stirring often, or until thickened.

Step 3

Remove from the heat, garnish with the chopped coriander and serve with a dollop of yogurt.

Step 4

For red kidney bean biryani, heat 2 tablespoons vegetable oil in a heavy saucepan over a medium heat. Fry 1 finely chopped red onion, 2 finely chopped shallots, 2 finely chopped garlic cloves and 2 teaspoons grated fresh root ginger for 1–2 minutes. Add 1 tablespoon biryani paste, a 400 g (13 oz) can red kidney beans in chilli sauce, 2 chopped tomatoes and 275 g (9 oz) washed, drained basmati rice and stir-fry for 2–3 minutes. Season well with salt and pepper, pour over 600 ml (1 pint) water and bring to the boil. Cover the pan tightly, reduce the heat to low and cook for 10–12 minutes. Remove from the heat and leave to stand, covered, for 10 minutes. When ready to serve, uncover and fluff up the grains of rice with a fork. Stir in a small handful of chopped mint and serve immediately.