Rajma Chawal (Red Kidney Bean Curry with Rice)

Rice

• 300 g Basmati rice
• 600 ml Water
• 1 ½ tsp Fine sea salt

Rajma curry

• 2 tbsp Rapeseed oil
• 1 large Yellow onion
• 20 g Ginger root
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 500 g Tomato, ripe
• 400 g Red kidney beans, cooked
• 500 ml Water
• 1 ½ tsp Garam masala
• 20 g Fresh coriander

1. Rinse the basmati rice in a colander under cold water until the water runs mostly clear. Tip into a saucepan with the water and fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes, then fluff with a fork.
2. Meanwhile, heat the rapeseed oil in a large pot over medium heat. Finely chop the yellow onion, then cook for 8 to 10 minutes until soft and lightly golden. Grate the ginger root and crush the garlic, then stir both in for 1 minute until fragrant.
3. Stir in the ground cumin, ground coriander and ground turmeric and cook for 30 seconds, stirring constantly. Roughly chop the tomatoes, add them to the pot with a pinch more salt, and cook for 8 to 10 minutes until broken down and jammy. If it starts to catch, add a splash of the measured water.
4. Add the red kidney beans and the remaining water, bring to a gentle simmer, then cook for 25 to 30 minutes, stirring occasionally. Lightly mash a ladleful of beans against the side of the pot to make the curry creamy, then simmer 5 minutes more until thick and glossy. Stir in the garam masala for the final 2 minutes.
5. Roughly chop the fresh coriander and stir most of it through the curry. Taste and adjust salt if needed. Serve the rajma over the steamed rice and scatter over the remaining coriander.

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