Quick Mushroom & Kidney Bean Curry

This recipe was born because we needed to go shopping yesterday, but I didn’t feel like venturing out in pre-snow weather (not least because I was reading a terrific book – Rowan Coleman’s The Memory Book).  So I had a quick rummage in the cupboards and came up with this:

Mushroom & Kidney Bean Curry

1 Onion

250g Mushrooms

2 Tablespoons of Sesame Oil

4 Teaspoons of garlic-ginger paste

1 Tin of Kidney Beans

1 Tin of Tomatoes

2 Tablespoons of Tomato Purée

2 Teaspoons of Cumin Seeds

2 Red Chillies

11/2 Teaspoon of Garam Masala

Salt & Pepper to taste

Chop the onion.

Chop the chillies (I use a kitchen scissors, it’s quicker, easier, and I’m less likely to end up with chilli hands)

Wipe the mushrooms and cut them in quarters.

Open the tin of kidney beans, drain and rinse in a sieve.

Heat the oil over a medium heat in a wok or saucepan.

Add the cumin seeds and fry gently until they release their aroma.

Toss in the onion and sautée, stirring often, until they are glossy and the raw smell has gone off them.

Add the ginger-garlic paste and chillies.

Continue to fry, over a low-medium heat, for a minute or two.

Plop in the contents of the tomato tin and the tomato purée.

Swish the tin out with water and add that to the sauce as well.

Pop in the chopped mushrooms.

Leave the lot to cook, for about 20 minutes, on a low heat, stirring often.

Add the drained and rinsed kidney beans and the garam masala.

Stir.

Leave the lot to cook for another 10 minutes or so – just until the kidney beans are heated through.

I was going to serve this with rice, but it smelt like it needed chapatis, so I made those instead. 🙂

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