Red kidney bean, chilli & ginger curry

 


Red kidney bean, chilli & ginger curry

Ingredients (15)

1 tbsp olive oil

1 large red onion, finely chopped

2 celery sticks, trimmed, chopped

2 garlic cloves, crushed

1 tbsp finely grated fresh ginger

2 fresh long green chillies, deseeded, finely chopped

1 tbsp brown mustard seeds

2 tsp ground coriander

2 x Mutti Polpa Finely Chopped Tomatoes 400g

325ml (1 1/2 cups) water

2 x 400g cans red kidney beans, rinsed, drained

350g sweet potato, peeled, chopped

Pinch white sugar

8 pappadums

Fresh small coriander leaves, to serve

Method

Show ingredient quantity

Step 1

Heat oil in a saucepan over medium heat. Cook onion and celery, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger, chilli, mustard seeds and coriander. Cook, stirring, for 1 minute or until aromatic.

Step 2

Add tomato and water. Bring to boil. Reduce heat to low and simmer for 10 minutes. Add beans and sweet potato. Simmer, covered, for 25-30 minutes or until potato is tender and curry is thick. Season to taste with pepper and a pinch of sugar.

Step 3

Microwave pappadums following packet directions. Serve curry with papadums and sprinkled with coriander.

 

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