Red Kidney Bean Curry (Rajmah)

Adapted from Smitten Kitchen

2 tbsp canola oil

1 1/2 inch piece ginger, minced

4 cloves garlic, minced

1 green chilli, minced

1 medium onion, minced

1 tomato, diced

3/4 tsp salt

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp cumin seeds

1/2 tsp turmeric

1/4 tsp cayenne pepper

213 ml tin of tomato sauce

19 oz tin of red kidney beans, drained and rinsed

3 tbsp minced coriander

2 tbsp yogurt

I used a chopper to finely mince the garlic, ginger, onion and green chilli.

Heat the oil and add the garlic, ginger, onion and green chilli.  Fry for a couple of minutes.  Then add the tomato sauce, salt and spices.  Cook this for about 10 minutes.  Add the kidney beans, tomatoes and 1/2 cup of water.  Cook for 10-15 minutes, or until you get the desired consistency.  Add the yogurt and cilantro.  Serve with some more yogurt or sour cream on the side.