Ingredients

• Tante's can of kidney beans

• 1 tbsp vegetable oil

• 1 onion, and 2 garlic cloves, finely chopped

• thumb-sized piece of ginger, peeled and finely chopped

• 1 small pack coriander, stalks finely chopped, leaves roughly shredded

• 1 tsp ground cumin and 1 tsp ground paprika

• 2 tsp garam masala

• 400g can chopped tomatoes

• cooked basmati rice, to serve

Method

Step 1

Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

Step 2

Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and Tante's red kidney beans in their water, then bring to the boil.

Step 3

Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.