Griddled flatbreads
These flatbreads go well with dips and are the perfect finger food for outdoor entertaining
Kidney bean curry
Serves 2
Easy
Prep:
Cook:
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling
Skip to ingredients
- 1 tbsp vegetable oil
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- thumb-sized piece of gingerpeeled and finely chopped
- 1 small pack corianderstalks finely chopped, leaves roughly shredded
- 1 tsp ground cumin
- 1 tsp ground paprika
- 2 tsp garam masala
- 400g can chopped tomatoes
- 400g can kidney beansin water
- cooked basmati riceto serve
Nutrition: per serving
- kcal282
- fat8glow
- saturates1g
- carbs33g
- sugars13g
- fibre14g
- protein13g
- salt0.1g
Method
step 1
Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
step 2
Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
step 3
Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
