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Bean Chilli

Ingredients

  • 1 tbsp coconut oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • thumb-sized piece of ginger, peeled and finely chopped
  • 1 small pack coriander, stalks finely chopped, leaves roughly shredded
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 2 tsp garam masala
  • 400g can chopped tomatoes
  • 400g can beans (from your plan), in water

Method

  • Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant
  • Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
  • Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste,
  • then serve with the coriander leaves and steamed rice.

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