Rajma Chawal

Ingredients

Quantities are for one portion.

• 1 tspcumin seeds
• 15 mlolive oil
• 1onion, finely diced
• 10 gfresh coriander, chopped
• 150 gcanned kidney beans, rinsed
• salt to taste
• 100 gcanned diced tomatoes
• 1 tspgaram masala
• 70 gbasmati rice
• 2garlic cloves, minced

Method

1. Cook the dry basmati rice in salted water until soft and fluffy. Set aside.
2. Heat the olive oil in a pan. Sizzle the cumin seeds briefly, then add the diced onion and garlic, cooking until golden.
3. Stir in the garam masala to toast the spices, followed by the canned diced tomatoes.
4. Simmer the base until the tomato sauce reduces and thickens.
5. Turn the rinsed kidney beans into the pan along with a splash of water.
6. Simmer gently, mashing a few beans with the back of a spoon to thicken the gravy, until it reaches a desired consistency.
7. Stir in the chopped fresh coriander and spoon the thick bean curry generously over the hot rice.