Vegan_Food_and_Living_Cookbook_-_Spring_2019

400g (2 cups) dried red

kidney beans (or use

2 x 400g tins of beans)

1.4 litres (5½ cups) water,
for soaking
1½ tsp salt
600ml (2½ cups)
boiling water
1 tbsp sunfl ower oil
1 tsp cumin seeds
1 large onion, peeled
fi nely chopped
2 garlic cloves,
peeled, fi nely chopped
1cm (½in) fresh ginger,
peeled and chopped

2 tomatoes,

fi nely chopped

1 tbsp ground coriander

1 tsp chilli powder

1 tsp garam masala

1 tsp ground turmeric

30g (1¾ cups) fresh

coriander leaves,

to garnish

1 If you’re using dried beans, put

them into a deep saucepan, add the

measured soaking water and leave

to soak overnight. The next day, add

the salt and bring to the boil. Half-

cover the pan with a lid and boil the

beans for 1 hour. Add the measured

boiling water, reduce the heat and

simmer for another hour or until

the beans are tender and cooked

through. Set aside. Skip this step if

you're using canned beans.

2 Heat the oil in a large saucepan

over a medium-low heat. Once

hot, add the cumin seeds and cook

for 1-2 minutes, until they begin to

sizzle. Stir in the onion and cook for

8-10 minutes, until golden brown.

Now add the garlic and ginger, and

cook for 2 minutes, then stir in the

chopped tomatoes. Cover the pan

with a lid and cook over a low heat

for 10 minutes, or until the tomato

has broken down somewhat.

3 Add the ground coriander, chilli

powder, garam masala and ground

turmeric to the saucepan. Mix well.

4 Add the kidney beans and give it

all a good stir. Cover the pan with

a lid and simmer over a low heat for

20-30 minutes, or until the sauce

has thickened.

5 Sprinkle over the fresh coriander

and serve immediately.

Red kidney bean curry

By Chetna Makan

Serves 4 | Prep 10 mins plus soaking | Cook 40 mins | Calories 405 (per serving)

Total fat Saturates Salt Sugar Protein

5.1g 0.6g 2.3g 5.5g 24.1g