Rajmah (Kidney Beans) Curry

Ingredients

• Kidney Beans — 2 tins
• Oil (sunflower or own preference) - 2 to 4 tbsp
• Finely chopped white onions - 2 large
• Garlic - 1 tbsp
• Ginger - ½ tbsp
• Sashi’s Garam Masala - 1 heaped tsp (add more to taste at the end)
• Salt - 1 tsp (adjust to preference)
• Turmeric - ½ tsp
• Red chilli powder - 1 tsp
• Passata sauce - ⅓ of 500 g carton or ½ tin chopped tomatoes

Cooking Method

1. To start, add oil into a pan then add the finely chopped onions and cook for 10 to 15 minutes, mixing until soft on a medium to slow heat. Add more oil if required.
2. Add garlic, ginger, Sashi’s Garam Masala, salt, red chilli powder, and turmeric; mix in with the onions for 2 to 3 minutes.
3. Now add the tomatoes into the pan and mix well on a medium heat for 2-3 minutes or until oil rises on top.
4. Add kidney beans into the mix and slightly mash some with a fork (helps thicken sauce).
5. Add 600 ml of boiling water; mix and simmer with lid on, medium heat for 20 minutes. You can add more water if desired.
6. Before serving sprinkle a further ½ tablespoon of Sashi’s Garam Masala on top.