Natal Red Kidney Bean Curry
Ingredients
- 400 g Tin Red Kidney Beans drained.
- 80 ml Rapeseed Oil or other vegetable oil
- 120 ml Passata or equivalent tomato puree mixed with water
- 1/2 Cup sliced Radish optional, or other vegetable of your choosing
- 3 - 4 Fresh Chilli Peppers
- 3 Whole Dried Chillies
- 1 Tomato sliced optional, for garnish at the end
- 1/2 tsp Whole Mustard Seeds brown preferred
- 1/2 tsp Whole Cumin Seeds
- A pinch of Asafetida
- 10 Dried Curry Leaves
- 250 ml Base Curry Sauce
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Sugar
- 1 tsp Salt
Instructions
- Heat the oil in a pan until hot
- Add the dried chillies, mustard seeds, cumin seeds and asafoetida and fry until the seeds start to pop.
- Add the fresh chillies and sliced radish and continue to fry.
- Then add the passata, curry leaves, salt and sugar and fry for a minute or so.
- Add the base sauce and red kidney beans and bring up to a simmer and then cook for 5 minutes on high.
- Add the ground cumin and coriander and continue for a further 5 minutes or so until the oil begins to separate at the edges of the pan and the sauce looks thick.
- Add the freshly sliced tomato and stir, then serve.