A rescue recipe for when there’s nothing in the fridge or when you fancy something cheap, this curry is delicious and filling. It’s healthy and vegan-friendly, too.
Prep:5 mins
Serves 2
1 tbsp vegetable oil1 onion, finely chopped2 garlic cloves, finely choppedthumb-sized piece of ginger, peeled and finely chopped1 small pack coriander, stalks finely chopped, leaves roughly shredded1 tsp ground cumin1 tsp ground paprika2 tsp garam masala400g can chopped tomatoes400g can kidney beans, in watercooked basmati rice, to serve
STEP 1Heat 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 2Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.STEP 3Turn 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.
