I cooked this wonderful dish as part of my National Curry Week celebration at the start of October. This is a fantastic meat alternative curry which is full of flavour. My first attempt at this dish and a dish I’ll cook again for sure.

Ingredients-

3 tbsp of rapeseed oil.

1 tsp of cumin seeds.

2 small onions roughly chopped.

1 tbsp of garlic & ginger paste.

1 green & 1 red chilli finely diced.

1/2 tsp of chilli powder.

1/2 tsp of turmeric.

1 1/2 tsp of ground cumin.

1 1/2 tsp of ground coriander.

2 tsp of tomato purée.

125ml of passata.

2 tins of red kidney beans, drained and washed under cold water.

Pinch of dried fenugreek.

Good pinch of salt.

1/2 tsp of garam masala.

A good handful of chopped coriander.

Time of cooking – including prep 40 minutes.

Method –

Heat the oil in your pan. Once the oil is hot add your cumin seeds and fry for 30 seconds or so to flavour the oil. As you can see I was a little heavy handed with the cumin seeds 😂

Add the chopped onions and fry for 8 minutes once they take on a lovely colour.

Once the onions and smell great add in the garlic and ginger paste plus the chopped chillies. Give the pan a good stir. Cook for 5 minutes.

Add the ground spices, stir and cook for 5 minutes.

Add the tomato purée……

Followed by the passata and simmer until it starts to bubble.

Once the bubbles start to appear blitz with a hand blender. I removed the sauce mix to a bowl to blend it as my blender is a little crazy!!

Add the blended sauce back to the pan and bring it to a simmer.

I added a little water to loosen the sauce. Add in the red kidney beans. Give the pan and stir and leave to simmer for 20 / 25 minutes occasionally stirring. If you want a little bit more sauce feel free to add some more water but allow it to cook down.

After the kidney beans are cooked add in the dried fenugreek and salt and cook for a further 5 minutes then sprinkle with the garam masala.

To serve add the chopped coriander plus I added some chopped ginger to garnish. Instead of having the dish with rice I just had some chapatis which were warmed up slightly plus a couple of shop bought onion bhaji’s.

Absolutely loved cooking this. Full of flavour.

Dish was inspired by Dan Toombs who took the recipe from an eatery in Leeds called Reena’s Indian Kitchen.

Thank you for reading my ramblings.