Rajma kidney beans in spiced sauce with rice

Ingredients

For 1 serving

• Cooked red kidney beans170 g
• Canned peeled tomatoes150 g
• Onion60 g
• Garlic1 clove
• Ginger5 g
• Cumin1 teaspoon
• Garam masala1 teaspoon
• Cayenne pepper1 pinch
• Basmati rice55 g
• Sunflower oil2 teaspoons
• Cilantroto taste
• Saltto taste

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile finely chop the onion and garlic, grate the ginger, drain and rinse the kidney beans and crush the peeled tomatoes with a fork.
3. Heat the sunflower oil in a saucepan over medium heat, toast the cumin for 30 seconds, then add the onion, garlic and ginger and fry for 5 minutes, until the onion is golden.
4. Add the garam masala and chilli powder, stir for a few seconds, then add the tomatoes and cook for 5 minutes, until the sauce thickens and the oil shows at the edges.
5. Add the beans and a small glass of water, season with salt and simmer over medium-low heat for 15 minutes, mashing some beans with the spoon, until the sauce is thick and creamy.
6. Serve the rajma with the rice and torn fresh coriander.