By Our Food Correspondent
Beans are underrated as the most popular relish perhaps found and eaten in almost all parts of the world. Institutions that cook for large number of people for example boarding schools have been saved on costs and otherwise by including beans on their menu. No home is complete without at least time and again having beans on the table.
But how can you make a delicious curry beans dish? The BBC Food magazine has a recorded well articulated recipe for cooking that dish which is shared here below. Try it and you would feel like having beans on your table daily:
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- thumb-sized piece of ginger, peeled and finely chopped
- 1 small pack coriander, stalks finely chopped, leaves roughly shredded
- 1 tsp ground cumin
- 1 tsp ground paprika
- 2 tsp garam masala
- 400g can chopped tomatoes
- 400g can kidney beans, in water
- cooked basmati rice, to serve
- Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
- Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.