Serves four. Has a cook time of around twenty minutes.
A potent source of fibre + zinc. Rich and filling.
two cans of kidney beans (unsalted) / fine chop one white onion / mince two tsp garlic / mince half tbsp ginger / fine chop two green chillies (deseeded, if preferred) / chop two large tomatoes / chop one small handful of coriander leaves / tbsp tomato purée / one tsp cumin powder / one tsp coriander powder / one heaped tsp garam masala / sea salt to taste / tbsp coconut oil / one organic veg stock cube (low sodium)
+ Heat the oil in a large frying pan.
+ Fry the onion until deep golden brown, then add garlic and ginger. Fry for two minutes.
+ Add the remaining spices — stirring for one minute — then the tomato purée. Combine on low heat for one more minute.
+ Now add chopped tomatoes and stir occasionally, for two minutes.
+ Add the kidney beans and half a mug of water, boil, then simmer again. Fifteen minutes, stirring occasionally.
+ Serve, garnished with chopped coriander and a side of rice.