Serving suggestion: Serve over basmati rice and garnish with fresh, chopped coriander.
250g Cullen’s Foods organic Dark Red Kidney Beans, cooked and cooled
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2″ piece of fresh ginger, peeled and finely chopped
1/2 cup fresh coriander, stalks finely chopped, leaves roughly shredded (keep separated)
1 teaspoon ground cumin
1 teaspoon ground paprika
2 teaspoon garam masala
400g can diced tomatoes
1/2 to 1 cup water
Salt and pepper to taste
Prepare Cullen's Foods organic Dark Red Kidney Beans as preferred. Cool.
Heat oil in a large frying pan over medium-low heat. Add onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to brown. Add garlic, ginger and coriander stalks and cook for a further 2 minutes until fragrant.
Add spices and cook another 1 minute. Add diced tomatoes and kidney beans with 1/2 cup to 1 cup water and bring to a boil.
Reduce to simmer for 15 minutes until curry is thick. Season to taste with salt and pepper. Serve over basmati rice and top with coriander leaves.