Kidney Bean Curry (Rajma Masala)

South Indian curry that’s seriously moorish.

For this recipe, you’ll need (serves 3-4 people):

• 8 curry leaves or ¼ tsp fenugreek seeds

• ½ tsp mustard seeds

• ¼ fennel seeds

• 1 tsp coriander seeds smashed

• 1 tsp cumin seeds

• ½ cinnamon stick (make sure to remove at the end)

Toast the spices on medium heat for around 1-2 minutes. Then add:

• 1 onion finely chopped

• 3-5 cloves garlic finely chopped

• ½ thumb-sized piece of ginger finely chopped

Turn up the heat and fry ginger, onion and garlic with the spices until the onions are lightly browned. Then add:

• 4-6 tomatoes chopped

• ½ tsp sugar (I used Jaggery)

• 1 tbsp vinegar (I used Chinese black vinegar)

• 1 tbsp soy sauce or tamari

On a low-medium heat. Continue to simmer for around 15 minutes or until the sauce is thickened.

To serve:

• Tacos

• Rice bowl

• Wraps