Kidney Bean Curry

4 standard portions

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Ingredients

• 1 tablespoon cumin seeds
• 2 tablespoon vegetable oil (or olive oil)
• 1 medium yellow onion (diced)
• 2 cloves garlic (minced)
• 1 inch 2.5 cm fresh ginger (grated)
• 1 green chili (optional, finely chopped)
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 x 14.5 ounce (400g) can diced tomatoes (undrained, chopped tomatoes in the UK)
• ½ can water (Use the tomato can and fill it with hot water)
• 1 x 14.5 ounce (400g) can kidney beans (drained and rinsed)
• ¼ can (100 ml) coconut milk (optional, or a little more if desired)
• Salt and fresh ground pepper (to taste)
• Chopped parsley or coriander (for serving)
• 2 cups (400 grams) basmati rice
• 3 cups (750 ml) water
• 1 teaspoon salt
• 1½ teaspoons vegetable oil

Method

1. Soak the kidney beans in water overnight or for at least 5-6 hours.
2. Then in a pressure cooker, cover with water so it's 1 inch above the beans, seal and pressure cook on high for 20 minutes. Quickly release the steam and the beans are ready.
3. If cooking over the stovetop, just cover with water and cook until the beans become soft and tender.
4. Heat oil in a large pan or pot over medium heat, and fry cumin seeds for 1 minute or until they're aromatic.
5. Add in the onions and turn the heat to low. When the onions become soft and translucent, add the minced garlic and ginger, and chili if using. Cook for 1 more minute.
6. Add ground coriander, cumin, turmeric, and garam masala. And cook for 30 seconds.
7. Add a can of diced tomatoes in juice (or use fresh tomatoes if you prefer), then fill half of the same can with water and add it to the mixture. Add in the kidney beans.
8. Finally, add ¼ can of coconut milk, salt, and ground black pepper. Cover with a lid and simmer for 10 minutes to let the mixture cook and thicken.
9. Serve over steamed basmati rice, sprinkle with chopped parsley or coriander and serve with lemon wedges.
10. The ratio of the rice to water is 1:1.5. Which means if you are cooking 1 cup of rice, then you will need 1 and half cups of water. Soak the rice in water for 15 minutes, then wash in a colander under running water and drain.
11. In a pot on high heat, add water with salt and oil. Let it boil, then add the rice. Let it boil on high heat for 3-5 minutes then when water above the rice disappears, lower the heat to the lowest possible and cover tightly with a lid. Cook until the water is fully evaporated. Then fluff with a fork.