Rajma Chawal (red kidney bean curry)

AF3Z2814This is a really easy curry to make. There’s not much in it but it tastes really wonderful – and it’s good for you and very filling.

Wot u need
4 tbsp mustard oil
6 red onions (finely chopped)
1 tbsp garlic paste
1 tbsp ginger paste
3 chillies
2 tomatoes
1 tsp garam masala
2 tsp salt
1 tsp tumeric
1 tsp chilli powder
2x400g tins kidney beans (drained and rinsed)

Wot u do
Heat the oil and fry off the chopped onions for a good 10-15 mins on a medium heat. Ensure onions are caramelised and blackened around the edges. Add the garlic and ginger and fry off for a further two mins. Blitz the chillies and raw tomatoes in a blender and add to the mix. Add dried spics. If curry is a little thick add 50-75 mls of water. Add kidney beans. Simmer at a very low heat for 45 mins.

Serves: 3
Kcals: 420 per portion

Top tips: I use a slow cooker to simmer and leave for 90 mins. This curry takes a lot of salt – add as needed.

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