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Red bean and tomato curry

Tuesday - February 12, 2019 11:06 am , Category : RECIPES

Ingredient:
2 tbsp sunflower oil
1 large onion, sliced
3 garlic cloves, crushed
1-2 fresh green chillies, halved, deseeded, and sliced
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
1 tbsp Madras or other hot curry powder
Salt
1×400 g can chopped tomatoes
2×400 g cans red kidney beans, drained and rinsed
1 tbsp lemon juice
Fresh coriander leaves, to garnish

Method:
Heat the oil in a large frying pan, add the onion, garlic, chillies, and ginger, and cook, stirring occasionally, for a few minutes until all the aromas are released, and the onion is softened but not coloured.

Add the curry powder and season with salt, then cook, stirring, for 2 minutes.

Add the tomatoes with most of their juice and cook for about 3 minutes. Add the beans and cook for a further 5 minutes or until the beans are warmed through and the sauce is thickened. Add the lemon juice and serve hot, garnished with coriander.

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