This red kidney bean curry is an all-time favourite, especially enjoyed with rice. Simply seasoned with ginger and chillies, this is a rich and hearty dish with straightforward flavours that will surely satisfy the whole family.
2 tablespoons vegetable oil
1-inch ginger, finely chopped
3 green chillies, chopped
4 tablespoons tomato puree
2 cups boiled red kidney beans
Salt to taste
ΒΌ cup plain yogurt
Heat the oil in a medium saucepan over medium heat. Add the ginger and cook for about 2 minutes. Add the chillies, tomato puree and cook for another 2 minutes. Add the kidney beans, 1 cup water and salt. Bring to a boil over high heat. Reduce the heat to medium and simmer for 5 minutes until the flavours are well-blended. Remove from heat and stir in the yogurt.
Serve hot with rice.