This simple method of cooking Curry is same as ‘Cauliflower & Chickpea Curry’, and it is very versatile. You can add Meat to this dish, but today I made it Vegan. Of course you can use other Beans such as Chickpeas and add more Vegetables. After you add Tomatoes, cook the mixture until it has turned like thick paste. I believe the process makes the curry tastier.

Makes

2 to 3 Servings

Ingredients

1 Onion *finely chopped
1 clove Garlic *finely chopped
1 tablespoon Oil
1 small pieces Ginger *grated
1 tablespoon Curry Powder
1 teaspoon Garam Masala
1 can (400g) Dined Tomatoes
1 cup Vegetable Stock OR Stock of your choice *OR 1 cup Water and 1 Stock Cube
1 can (400g) Kidney Beans
Salt OR Soy Sauce *Note: Soy Sauce adds extra Umami.
Freshly cooked Rice to serve
Chopped Coriander Leaves OR Parsley for topping *optional

Method
  1. Heat Oil in a saucepan over medium-high heat, cook Onion and Garlic for a few minutes until softened.
  2. Add Ginger, Curry Powder and Garam Masala, and mix to combine. Add Tomatoes and stir until the mixture has turned like paste.
  3. Add Vegetable Stock (OR Stock of your choice) and drained Kidney Beans, bring to the boil, and cook, stirring occasionally, until the desired thickness is achieved.
  4. Season with Salt OR Soy Sauce. Add some chopped Coriander Leaves OR Parsley, and serve with freshly cooked Rice.