Bean Curry–adapted very slightly from Madhur Jaffreys Ultimate Curry Bible.

 

Get yourself some fresh curry leaves. Really nothing like them. Although they did lead to a week of Curry.

No great harm in that. 

Probably takes about 20-30 mins all in.

Ingredients

• 1 can of beans – drained and rinsed (Black Eye were good, Kidney if you must)
• 1 tbsp vegetable oil
• 3 whole, dried, hot red chillies
• 1 tsp whole brown mustard seeds
• 1 tsp whole cumin seeds
• A generous pinch of ground Asafetida
• 15 fresh curry leaves, if available
• 3 medium tomatoes, grated on the coarsest part of the grater  (or just chopped up a bit if you think life’s too short)
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 3 fresh, hot green chillies, finely chopped
• 1 clove garlic, peeled and crushed
• 1 tsp peeled fresh ginger grated to a pulp
• 1 tsp sugar
• 1½ tsp salt

Method

1. pour the oil into a medium pan and set over a medium-high heat. When the oil is hot, put in the red chillies, mustard seeds, cumin seeds and asafoetida. As soon as the mustard seeds begin to pop, add the curry leaves and tomatoes. Stir once, then add the turmeric, coriander, cumin, green chillies, garlic, ginger, sugar and salt. Stir and bring to the boil. Reduce the heat to low and simmer gently for 5 minutes.
2. Pour the beans into the pan with the spiced tomato mixture. Bring to a simmer, and cook, uncovered, on a very low heat, for 10-15 minutes.