Ingredients

Tick ingredients as you go.

• 2 × 400 g tins kidney beans, drained and rinsed
• 1 tbsp neutral oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp grated ginger
• ½ tsp mustard seeds
• 8–10 curry leaves, optional
• 2 tsp ground coriander
• ½ tsp turmeric
• ½ tsp chilli powder, or to taste
• 400 g tinned chopped tomatoes
• 200 ml coconut milk
• 100 ml water, plus extra as needed
• ½ tsp garam masala
• 1 tbsp lemon juice
• Salt to taste

Method

1. Heat the oil in a saucepan over medium heat. Add the mustard seeds and allow them to start popping. Carefully add the optional curry leaves, then the onion. Cook for 5–6 minutes until soft.
2. Add the garlic and ginger for 1 minute. Stir in the ground coriander, turmeric and chilli for 30 seconds. Add the tomatoes and cook for 5 minutes.
3. Add the tinned kidney beans, coconut milk and water. Bring to a gentle simmer and cook for 12–15 minutes, stirring occasionally.
4. Mash a spoonful of beans against the side of the pan to thicken the sauce. Stir in the garam masala and lemon juice. Taste for salt and adjust the consistency with water.