Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • 1 large onion chopped
  • 1 tbsp ginger and garlic paste
  • 1 tsp green chilli paste
  • 400 g can chopped tomatoes
  • 1 tsp salt
  • 1 tsp mild curry powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp cumin powder
  • 1/2 400 g can black beans (rinsed and drained)
  • 1/2 400 g can red kidney beans (rinsed and drained)
  • 1/2 400 g can cannellini beans (rinsed and drained)
  • 200 ml water
  • 2 to 3 tbsp. grated creamed coconut
  • 2 tbsp freshly chopped coriander
  • 1 lemon sliced into 4 wedges

Instruction

  • Heat the vegetable oil in a large pan. Add the cumin seeds and once they start to pop add onion, ginger and garlic paste and green chilli paste. Sauté for 4 - 5 minutes until the onion is softened.
  • Stir in the can of tomatoes, bring to the boil and turn down to simmer for 2 minutes then add salt, curry powder, turmeric powder and cumin powder. Stir well together and simmer for a further 3 minutes.
  • Add all the beans. Stir well together. Add the water, cover the pan and allow to simmer for 5 minutes.
  • Remove the cover from the pan and stir in the creamed coconut and simmer for 5 more minutes. 
  • Serve this budget tinned bean curry with rice or naan breads, garnished with the coriander and a lemon wedge each.