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Kidney bean curry

Sophie Godwin
  • 35 minutes
  • Serves 2

INGREDIENTS

1

small pack Coriander

2

Garlic cloves

1

thumb-sized piece Ginger

1 400 gram can

Kidney beans

1

Onion

1 400 gram can

Tomatoes

1

Basmati rice, cooked

2 tsp

Garam masala

1 tsp

Paprika, ground

1 tbsp

Vegetable oil

1 tsp

Cumin, ground