Rajma Masala (Red Kidney Bean Curry)

• 1 large Yellow onion
• 4 cloves Garlic
• 20 g Ginger root
• 2 tbsp Sunflower oil
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 1 ½ tsp Ground Kashmiri chili
• 400 g Canned chopped tomatoes
• 800 g Red kidney beans
• 2 tsp Garam masala

1. Finely chop the onion. Crush the garlic and finely grate the ginger.
2. Heat the sunflower oil in a large pot over a medium heat. Add the onion and cook for 8 to 10 minutes, stirring often, until soft and lightly golden.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the ground cumin, ground coriander, ground turmeric and ground Kashmiri chili, and cook for 30 to 60 seconds, stirring so the spices do not catch.
4. Tip in the canned chopped tomatoes and bring to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until the tomatoes darken slightly and the sauce thickens.
5. Add the red kidney beans along with 250 ml water, then return to a simmer. Cook for 20 to 25 minutes, stirring now and then, until the beans are tender and the gravy is thick enough to coat the back of a spoon.
6. Stir in the garam masala and simmer for 2 minutes. Taste and adjust the heat by adding a little more water if you prefer a looser curry.
7. Rest the curry off the heat for 5 minutes to let the flavours settle. Serve hot.

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