Kidney Beans Curry

Ingredients

• 🌶️Garam Masala1 tsp
  
• 🍅Tomato Puree400 g
  
• 🧂Saltto taste
  
• 🧅Onion1 large, finely chopped
  
• 🧄Garlic4 cloves, minced
  
• 🧈Ghee2 tbsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🌶️Ground Cumin1 tsp
  
• 🫙Kidney Beans2 cans (400 g)
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Heat the Ghee in a heavy-bottomed pot over medium heat until shimmering.

2. 2

   Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.

3. 3

   Stir in the garlic plus the garam masala, ground cumin and turmeric powder; toast for about a minute until the kitchen smells incredible.

4. 4

   Add the kidney beans, turning every piece through the spice base so it's fully coated, and sear lightly.

5. 5

   Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the kidney beans is tender.

6. 6

   Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.