Indian red kidney bean curry

aka Rājmā (Hindi: राजमा). Adapted from smitten kitchen

glug of extra virgin olive oil
chopped fresh ginger
1 medium onion, finely chopped
3 cloves garlic, chopped
1 large green chili, chopped (if you can get it)
500 g chopped tomatoes, canned
pinch of salt
pinch of ground cumin
pinch of ground coriander
pinch of cumin seeds
pinch of ground turmeric
pinch of cayenne
canned red kidney beans, undrained
1 plum tomato, diced

If you haven’t all the individual spices, garam masala will do in a pinch. Serve with basmati rice, topped with fresh chopped cilantro and dollop of plain yogurt!



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