Whenever I go to an Indian wedding I am most likely greeted by this colourful red maroony and yellow speckful curry. I have had it so many times but have never made it at home. Well..the perfect opportunity arose when I realised I wanted to make a kidney bean curry but didn’t have enough beans. So the crunchy sweetcorn kernels came into play!
In a traditional gujarati wedding, ginger and garlic is not used but you know how I love my garlic so I couldn’t resist! Hope you enjoy it! Great with some soft chapattis or naan bread
1 tin of kidney beans in water
1 tin of sweetcorn no salt drained
1 onion pureéd
3 cloves garlic crushed
170g tomato passata
1 tbsp olive oil
¼ tsp of both mustard & cumin seeds
Pinch of asafoetida
⅓ tsp turmeric
1 tsp ground cumin & coriander powder
¾ tsp salt
2 tsp rajma masala
Pinch of sugar
handful of chopped fresh coriander
A little water if required
• Heat the oil in a large saucepan with the asafoetida, mustard and cumin seeds. Once they start to pop sauté the onion and garlic until onion becomes translucent
• Stir in the tomato passata and add all the dry spices, salt and sugar.
Mix well and leave to cook on a low heat for a few minutes
• Pour in the kidney beans with it’s water plus the sweetcorn, stir well and simmer on a low heat covered for 10 minutes. Garnish with coriander to serve. I’ve stirred the coriander in to infuse the flavour!
I was lucky to get my hands on some organic green beans, so fresh and naturally sweet it really transformed this north Indian curry that I make often. I left the beans a little al dente to keep the goodness in. The onion gently flavours the beans and potato makes it that bit more satisfying. I love it on it’s own with a little natural yoghurt!
My little one also likes green beans as he is very fascinated with a programme called Mr Bloom’s nursery on a childrens’ tv channel here! Such a fantastic programme and really promotes eating vegetables. I often find him having raided my fridge, playing with all sorts of veg!
250g organic green beans trimmed sliced into thirds
2 small potatoes peeled and diced
1 small onion sliced crescent shape
1tbsp sunflower oil
1/4 mustard seeds
1/4 cumin seeds
Pinch of asafoetida
1/4 tsp turmeric
2 tsp ground coriander & cumin powder
1/3 tsp garam masala
1/2 tsp salt or to taste
100 ml tomato pureed passata
squeeze of lemon
handful of chopped coriander
1. Heat oil in a medium non stick saucepan. Put in the mustard, cumin seeds and asafoetida, once seeds start to sizzle throw in the onion, beans and potato
2. Put in the dry spices and seasoning, pour in the water and stir well. Bring to the boil and then on a low to medium flame cook and cover for 10 minutes, check and stir cook again for 5-10 minutes.
3. Once beans and potatoes are tender, stir in the tomato passata, lemon and cover again to cook for a further 10 minutes. Top off with the chopped coriander and serve with rice or chapatis