Bean Curry with herb yoghurt
(15 Jan 2020)

Been curry

Bean Curry with herb yoghurt
Recipe by Anél Potgieter
 
2 Tbsp vegetable oil
1 Onion, finely chopped
Pinch of salt
2 Garlic cloves, grated
Thumb-sized piece of ginger, peeled and grated
1 tsp Ground cumin
1 Tbsp Masala
1 tin of Tomatoes (400g), chopped
1 tin of Kidney beans, drained (or beans of your choice)

 
To serve:
1 Big handful of fresh coraider, roughly chopped
Cooked basmati rice
Thick yogurt, mixed with chopped coriander and mint

Heat 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, masala and cumin and cook for a further 2-3 mins, until fragrant. Tip in tomatoes and kidney beans, then bring to the boil.
Turn down the heat and simmer open for 15 mins or until the curry is nice and thick. Season to taste. Stir the coriander through and serve with the basmati rice and herb-yoghurt

 

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