Kidney Bean Curry with Naram Masala

A comforting, rich kidney bean curry made with onions, garlic, tomato and No10 Spice blends. Perfect with fresh roti, paratha or rice.

Ingredients

1 tin kidney beans, drained and rinsed
1 onion, finely chopped
4 garlic cloves, crushed or finely chopped
Oil for cooking
1 teaspoon cumin seeds
2 teaspoons No10 Spice Turmeric Powder
2 teaspoons No10 Spice Coriander & Cumin Powder
No10 Spice Red Chilli Powder, to taste
2 teaspoons No10 Spice Naram Masala
Tomato puree, fresh tomatoes or jarred tomato sauce
Salt, to taste
Fresh coriander, optional
Water, as needed

Method

Heat oil in a pan and add the cumin seeds. Let them sizzle gently to release their aroma.

Add the chopped onion and cook until lightly golden brown.

Add the garlic and cook for another minute until softened and fragrant.

Add tomato puree, fresh tomatoes or jarred tomato sauce. Cook slowly until the sauce thickens and the oil begins to separate.

Add the No10 Spice Turmeric, Coriander & Cumin, Red Chilli Powder if you want heat, and Naram Masala. Stir well so the spices bloom into the sauce.

Add salt to taste, then add the kidney beans.

Pour in a little water, cover and simmer on low heat until the curry becomes rich and thick.

Serve hot with fresh roti, paratha or rice.