A healthy, vegetarian curry.


  • 2 tins kidney beans
  • 6 red or green chillies, chopped
  • 1 clove garlic, crushed
  • 1/2 teaspoon brown mustard seeds
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon ginger, grated
  • salt
  • 12 curry leaves
  • 1 tin tomatoes, diced


Put the rice on to cook. Fry the chillies, mustard seeds, cumin. When the mustard seeds pop, add the curry leaves and tomatoes. Add the rest of the spices and season to taste with salt. Bring to the boil, then simmer for 10 minutes. Add the beans and simmer gently for 20 minutes. Serve with rice.



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