Ingredients
- 400g dried red kidney beans, soaked overnight / brown lentils / red split lentils
- 1 ½ tsp salt
- 3 onions, diced
- 1 tsp cumin seeds
- 2 green chillies
- 2 inches fresh ginger, grated
- 4 garlic cloves, grated
- 2 large tomatoes, blended
- 2 tsp ground coriander
- ¾ tsp chilli powder
- 1 tsp turmeric powder
- 1 ½ garam masala
- 1 tsp ground cumin
- handful fresh coriander, roughly chopped
Method
- Drain the kidney beans / lentils. Add to a pan with 1 litre of water and 1½tsp salt. Cook for 1 hour.
- Add 4-5 tbsp oil to a hot pan. Add the cumin seeds and let them sizzle. Add the green chillies and onions, and let them cook for 10-15 minutes on medium heat.
- Add the ginger, garlic, and tomatoes. Mix well, cover, and cook for 10 minutes.
- Add 50-100ml water and stir through. Add the ground coriander, chilli powder, turmeric powder, garam masala, ground cumin, and 300ml water. Mix well.
- Add the cooked beans/lentils, stir through, cover, and cook on medium heat for 30 minutes.
- Turn off the heat and let the curry sit for 1 hour if you can. Serve with Raita and a roti or naan.
We can help you learn simple, easy to implement nutritional changes to support your health and wellbeing. Book an appointment with one of our Nutritional Therapists by emailing enquiries@ncim.org.uk or calling 0117 370 1875.
