Afghan kidney bean curry

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Afghan kidney bean curry

This delicious curry created by chef Flo Francis is a favourite at our community meal service. Rich, satisfying and deeply comforting - we guarantee it will be a repeat performer on your hob! Enjoy. Photo by Casey Lazonick 

Ingredients

• Basmati rice, to serve
• 2 cans kidney beans rinsed and drained
• 1 can plum tomatoes or four large fresh tomatoes diced with all their juices
• 1 mug of vegetable stock
• 2 red onions , diced. Reserve a third for garnish
• 4 cloves garlic, minced or finely grated.
• 2 tablespoon oil
• 1 tablespoon whole coriander seed
• 1 teaspoon whole cumin seed
• 1/2 teaspoon dried mint (optional)
• Freshly ground black pepper, or to taste
• Salt to taste
• Small bunch fresh coriander chopped

Method

1.       Melt 1 tablespoon of oil in a pot until hot.

2.       Add the coriander and cumin, when they smell fragrant add the dried mint, and tomatoes and mash the tomatoes down with a fork.

3.       Cook until they break down but still have lots of sauce and then blend them down with a stick blender (about five minutes).

4.       Heat the remaining tablespoon of oil to the pot and melt over medium-low heat.

5.       Add two thirds of the onion and cook for 5 minutes, stirring occasionally, until softened and starting to turn golden.

6.       Add the minced garlic, and continue cooking for an additional 5 minutes, stirring often so it doesn't burn.

7.       Once the onions are nice and caramelized add the stock, the spiced tomato sauce, kidney beans, salt and pepper.

8.       Simmer uncovered on low heat for about 15 minutes.

9.       Adjust seasonings to taste.

10.   Garnish with coriander and minced red onion and serve with basmati rice.

To make turmeric rice as pictured: Finely slice one white onion and fry slowly for about twenty minutes until caramelised stirring every now and then so it doesn’t stick, add one and a half teaspoons of turmeric cook for a few minutes then stir into your cooked basmati rice with a fork.