Rajma Bean Curry

For five people (quantities for ten are given below)

1 x 400g tin red kidney beans, drained
3 garlic cloves, peeled
3 green chillies, chopped
2.5cm piece of fresh root ginger, peeled and grated
50g ghee or vegetable oil
2 medium-sized onions, peeled and grated
1 tsp chilli powder
400g passata (Italian tomato sauce)
or 1 x 400g tin of chopped tomatoes (with the juice)
450ml water
2 tsp sugar
salt
2 tbsp chopped fresh coriander leaves
425g raw basmati rice

Method

1. Grind the garlic, chillies and ginger to a paste in a mortar and pestle or in a small bowl with the end of a rolling pin or similar object.
2. In a large saucepan or frying pan over medium-low heat melt the ghee or vegetable oil, add the grated onions, and cook for 2-3 minutes. Add the garlic paste and chilli powder and continue to cook for 1 minute. Add the kidney beans and cook for another 5 minutes.
3. Meanwhile, put the basmati rice on to cook according to packet instructions.
4. Add the passata or chopped tomatoes and the water to the beans with the sugar and salt. Bring to the boil, stirring, reduce the heat and simmer for a few minutes.
5. Sprinkle with chopped coriander to serve with the basmati rice.

Each serving provides:
Kcal: 521
Protein: 13.9g
Fat: 11.2g (of which saturated fat: 6.7g)
Carbohydrate: 85.5g (of which sugars: 10.3g)
Fibre: 6.5g

Nutrition Points:

a) This dish is high in salt.
b) This dish is contains a medium amount of saturated fat.
c) This dish is low in fat generally.
d) This dish is a source of vitamin A.

Serving Suggestions:

a) Serve this and other curries with brown rice for extra nutrients and fibre.
b) For a change, substitute another type of canned beans instead of kidney beans.
c) Serving this dish with naan bread as well as rice will add extra energy (calories).

For ten people

2 x 400g tin red kidney beans, drained
6 garlic cloves, peeled
6 green chillies, chopped
5cm piece of fresh root ginger, peeled and grated
100g ghee or vegetable oil
4 medium-sized onions, peeled and grated
2 tsp chilli powder
800g passata (Italian tomato sauce)
or 2 x 400g tins of chopped tomatoes (with the juice)
900ml water
4 tsp sugar
salt
4 tbsp chopped fresh coriander leaves
850g raw basmati rice

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