Method
Make it happen
- 01
Heat the oil in a deep frying pan and soften the onion for 8 minutes, stirring, until golden at the edges.
- 02
Add the garlic and ginger for 1 minute, then stir in the ground coriander, cumin and turmeric for 30 seconds; add tomatoes, tomato purée, water and salt, and simmer the masala for 12 minutes.
- 03
Tip the drained kidney beans into the masala and simmer for 18–20 minutes until the sauce becomes rich and the beans are piping hot.
- 04
Lightly mash a spoonful of beans to thicken the sauce; stir in dried fenugreek leaves, garam masala and lemon juice.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.