Red Kidney Bean Curry

1/3 cup extra virgin olive oil/ sesame oil
1/4 cup chopped fresh ginger
1 medium onion, finely chopped
1 plum tomato, diced
3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cumin seeds
1/2 teaspoon ground tumeric
1/4 teaspoon cayenne (hot chillie powder)
8 ounce can of tomato sauce or 8 ounces of one of your choice
3 cups boiled red kidney beans or 30 ounces canned red kidney beans, untrained
1/2 cup chopped fresh coriander (or parsley)

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 onion , green chillie, and coriander stalks and cook for a further 2 mins, until fragrant.

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.

3. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes.

4. Remove from heat. Garnish with coriander.

5. Serve over rice or with naan. A dollop of plain yougurt on top is heavenly.