Red pepper and kidney bean curry


A delicate bean curry with juicy pepperiness in every mouthful. Perfect with some fluffy rice or crusty bread.

Serves 2

400g tinned kidney beans including salted water
1/2 red bell pepper diced into 1cm pieces
1 onion diced finely
180 g tomato passata
2 cloves garlic finely sliced
1 tsp grated ginger
1 chilli (optional)
1 tsp rajma or garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
Pinch of asafoetida
Small handful of coriander


1. Heat oil in a medium saucepan. Add the mustard seeds and cumin seeds along with pinch of asafoetida. Once mustard seeds start to pop sauté the onion, pepper garlic and ginger. Add chilli (optional) and cook for 4 minutes on a low heat.

2. Now the passata goes into the saucepan along with the ground cumin, ground coriander, turmeric, salt, rajma or garam masala. Cook for a further 5 minutes on low heat.

3. Add the kidney beans and water from the tin into the tomato and pepper base. Simmer away for 10 minutes on a very low heat and then add coriander to finish.