Rajma Kidney Bean Curry

• 2 cans red kidney beans, drained
• 1 onion, chopped
• 3 garlic cloves
• 1 tbsp ginger
• 400g chopped tomatoes
• 2 tsp garam masala
• 1 tsp cumin
• 1 tbsp olive oil

1. 1

   Fry onion in oil until deep golden, 8 min, then add garlic and ginger.

2. 2

   Add cumin and garam masala, toast 30 sec, then the tomatoes; cook 8 min until jammy.

3. 3

   Stir in the beans with a splash of water and simmer 10 min, mashing a few for thickness.

4. 4

   Season generously and serve over rice.