Kidney Bean Curry

Instructions

1- Heat the oil in a large frying pan over a low-medium heat.

2- Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour.

3- Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

4- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic.

5- Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.

6- Turn down the heat and simmer for 15 mins until the curry is nice and thick.

7- Season to taste, then serve with the basmati rice and the coriander leaves.